Rhubarb-Mint Wine Spritzer

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Updated: 7/22/2020

Puckery sweet rhubarb syrup casts a brilliant red hue and makes a terrific base for cocktails, such as this wine spritzer.

The rhubarb syrup would be tasty poured over ice cream or pound cake, too.

Serves: 12 Save

Ingredients (9)

  • Fresh Rhubarb Simple Syrup:
  • 8 to 10 stalk fresh rhubarb cut into 1 inch pieces
  • 1 cup agave nectar
  • 1/2 cup water
  • Spritzer:
  • 2 (750ml) bottles chilled white wine, such as a Pinot Grigio
  • 1 1/2 to 2 cup Fresh Rhubarb Simple Syrup
  • 1 liter chilled seltzer water
  • Fresh mint leaves

Directions

  1. To prepare simple syrup, put rhubarb, agave nectar and water into a heavy saucepan. Bring to a boil. Turn heat to simmer and cook, stirring every so often, until mixture is somewhat reduced and slightly thickened. Remove from heat. Let cool about 30 minutes. Strain mixture through a fine sieve, pressing gently with a spoon to release all the liquid. Let cool completely and pour into a glass container. Rhubarb syrup will keep for a few weeks in the refrigerator. Makes 2 cups.
  2. To prepare spritzer, mix wine and rhubarb syrup in a large pitcher. Add a small handful of fresh mint leaves to the pitcher. Use a wooden spoon to gently crush leaves. Stir well. Add seltzer water just before serving.  Serve over ice cubes and garnish with more mint.