Rhubarb syrup with Prosecco & lime ice cubes

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

For 4 glass

Nutritional Information

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


  • Lime ice cubes
  • 0.5 lime, rinsed with hot water, quartered lengthwise, cut into slices
  • To reduce the rhubarb mixture
  • 300 g red rhubarb, cut into chunks
  • 0.5 lime, use only the juice
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 1 tbsp sugar
  • Rhubarb syrup
  • 1 dl water
  • 300 g sugar
  • To serve
  • 4 dl Prosecco
  • Utensils
  • 4 glasses, each approx. 150 ml

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  • 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.
  • Tip:

    To preserve the remaining syrup, pour through a sieve into clean, warmed bottles while still boiling hot. Fill to just below the rim, seal immediately and leave to cool.

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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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