Rhubarb Aperol spritz

Rhubarb Aperol spritz
  • Serves icon Serves 6
  • Time icon takes 30 minutes to make plus cooling and chilling

Bright pink and fizzy, this rhubarb and Aperol spritz cocktail makes the perfect pre-dinner tipple.


  • 600g forced rhubarb
  • 80g caster sugar
  • 150ml clear apple juice
  • 300ml Aperol


  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.
  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.


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