Rhubarb Syrup Prosecco with Lime Ice Cubes

Total time: 2hr 50m
Preparation Time: 50m

For 4 glasses

Nutritional Information

Contains 119 Kcal, 0g Protein, 14g Carbohydrates, 0g Fat


  • Lime Ice Cubes
  • 0.5 lime, heiss abgespült, längs geviertelt, in Schnitzchen
  • Rhubarb Juice
  • 300 g red rhubarb, cut into pieces
  • 0.5 lime, use only the juice
  • 1 vanilla pod, cut open lengthways, seeds scraped out
  • 1 tbsp. sugar
  • Rhubarb Syrup
  • 1 dl Water
  • 300 g sugar
  • Serve
  • 4 dl prosecco
  • Utensils
  • Für 4 Gläser von je ca. 1 1/2 dl

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  • Lime Ice Cubes

    Place the lime segments in an ice cube tray, fill with water, freeze for approx. 2 hrs.
  • Rhubarb Juice

    Place the rhubarb, lime juice, vanilla pod, vanilla seeds and sugar in a pan, bring to the boil while stirring, reduce on 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, stirring constantly. Simmer on a low heat for approx. 15 mins. Remove the pan from the heat, leave to cool.
  • Serve

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

    Zum Konservieren restlicher Sirup siedend heiss bis knapp unter den Rand in sauberen, vorgewärmten Flaschen giessen, sofort verschliessen, auskühlen.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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