Rhubarb syrup with Prosecco & lime ice cubes

Rhubarb syrup with Prosecco & lime ice cubes

Total: 2 hr 50 Min. | Active: 50 Min.
vegan, lactose-free, gluten-free
Nutritional value / glass: 119 kcal
, Carbohydrate: 14 g


4 glasses


The original recipe with guaranteed success is for 4 glasses. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Lime ice cubes

½ lime, rinsed with hot water, quartered lengthwise, cut into slices

To reduce the rhubarb mixture

300g red rhubarb, cut into chunks
½ lime, use only the juice
1 vanilla pod, cut open lengthwise, seeds scraped out
1tbsp sugar

Rhubarb syrup

1dl water
300g sugar

To serve

4dl Prosecco
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4 glasses, each approx. 150 ml

How it's done

Lime ice cubes

Place the slices of lime in an ice cube tray, fill with water, freeze for approx. 2 hrs.

To reduce the rhubarb mixture

Place the rhubarb, lime juice, vanilla pod, vanilla seeds and sugar in a pan, bring to the boil while stirring, reduce over a medium heat for approx. 20 mins. Remove the vanilla pod, puree the rhubarb, strain.

Rhubarb syrup

Bring the rhubarb liquid, water and sugar to the boil while stirring. Simmer over a low heat for approx. 15 mins. Remove the pan from the heat, leave to cool.

To serve

Pour 1/2 tbsp of syrup into each glass, fill with Prosecco. Add the lime ice cubes.

Good to know
Tip: To preserve the remaining syrup, pour through a sieve into clean, warmed bottles while still boiling hot. Fill to just below the rim, seal immediately and leave to cool.
Tip: For the ice cubes, use diluted rhubarb syrup instead of water.


Peeling rhubarb

Peeling rhubarb

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