Rhubarb Aperol spritz

Method

1. Cut the rhubarb into small pieces and place in a pan with 80g caster sugar and 150ml clear apple juice. Bring to the boil, then simmer for 15 minutes.
2. Strain through a fine sieve, then put back on the heat to reduce to about 200ml.
3. Cool the syrup completely, then chill.
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4. Take 6 wine glasses and, into each, pour 2 measures of Aperol to 1 measure of rhubarb syrup, then top up with chilled prosecco. Stir, then serve.