for 4 glasses

Lime ice cubes

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

To reduce the rhubarb mixture

300 g	red rhubarb, cut into pieces
½	lime, the whole juice
1	vanilla pod, cut lenghtwise, seeds scratched out
1 tbsp	sugar

Rhubarb syrup

1 dl	water
300 g	sugar

To serve

4 dl

Prosecco

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.

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