Rhubarb Fizz

Rhubarb Syrup:
1 cup sugar
1 cup water
½ vanilla bean, pod split and scraped
6 ounces rhubarb, finely chopped (about
1¼ cups)

Rhubarb Fizz:
8 ounces gin
9 ounces Rhubarb Syrup 
½ cup fresh lemon juice
Ice, for serving
12 ounces chilled sparkling wine, such as Prosecco

1. Combine sugar, water, vanilla pod and seeds, and rhubarb in a medium saucepan and bring to a boil, stirring to dissolve sugar. Simmer until rhubarb is tender, about 3 minutes. Pour the syrup through a sieve, discarding the rhubarb. Let cool completely. Remove vanilla pod before serving, if desired. Syrup (with vanilla pod) can be stored in refrigerator up to 1 week.
 
2. Combine gin, syrup, and lemon juice in a pitcher and stir to combine. Divide among ice-filled glasses and top off each with 2 ounces wine. Stir gently and garnish with lemon rounds. Serve immediately.

3. Alternatively, you could do a non-alcoholic drink option with replacing gin and Prosecco with sparkling water. 
 
Makes 6 Drinks 
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