215g (1 cup) caster sugar
5 stalks (about 245g) rhubarb, trimmed, leaves discarded, washed, coarsely chopped
1 tbs rosewater
2 x 750ml bottles sparkling wine, chilled
Place the water and sugar in a large saucepan over medium heat and stir until the sugar dissolves. Increase heat to high and bring to the boil. Add the rhubarb and return to the boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until the syrup is bright pink and the rhubarb is tender (see microwave tip). Remove from heat and set aside until cooled to room temperature.
Strain the syrup through a fine sieve into a large bowl and discard the rhubarb pulp. Add the rosewater and stir to combine. Pour into an airtight container and place in the fridge for 2 hours to chill. Place 1 tbs of the rhubarb syrup into each serving glass and top with sparkling wine.
You can make the rhubarb syrup (steps 1 2) up to 2 days ahead. Store in an airtight container in the fridge. Carry out step 3 just before serving. If rosewater is unavailable, you can use 2 tsp rosewater essence instead.
Microwave tip: Place the water and sugar in a large heatproof, microwave-safe bowl or jug. Cook, uncovered, on High/800watts/100%, stirring every 2 minutes, for 4-6 minutes or until the sugar dissolves. Add the rhubarb and cook on High/800watts/100% for 5 minutes or until the syrup is bright pink and the rhubarb is tender.
Recipe and photo supplied by Kathy