Rhubarb-Mint Wine Spritzer

Rhubarb-Mint Wine Spritzer

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 (6)

Fresh Rhubarb Simple Syrup

  • 10 Rhubarb Stalks
  • 1 cup Agave Nectar


  • 2 750mL Bottles Pinot Grigio
  • or 2 White Wine, 750mL Bottles
  • 1 ltr Seltzer (Sparkling) Water
  • 1 Mint Bunch


  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.