No Nonsense Rhubarb Nosecco Recipe

Prepare rhubarb

Wash the rhubarb stalks and trim off any leaves and tough ends. Chop the stalks into roughly 1/2-inch pieces until you have about 2 cups packed.

Cook syrup

In a small saucepan combine the chopped rhubarb, granulated sugar, water, and lime zest. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Once simmering, reduce heat to low and cook for 8–10 minutes, stirring occasionally, until the rhubarb breaks down and the liquid becomes pink and fragrant.

Strain and cool

Remove the pan from the heat and let it cool for 5 minutes. Pour the mixture through a fine-mesh sieve set over a bowl, pressing on the solids with the back of a spoon to extract as much syrup as possible. Discard the solids. Let the syrup come to room temperature, then transfer to a clean jar and refrigerate until cold. Yields about 3/4 to 1 cup syrup.

Chill glassware and Nosecco

Place flutes or coupe glasses in the fridge or freezer for 10–15 minutes and ensure your Nosecco is well chilled.

Combine lime and syrup

In a small pitcher or mixing glass, combine 1 ounce fresh lime juice with 2 tablespoons chilled rhubarb syrup. Stir briefly to blend.

Assemble

Divide a few ice cubes among two short glasses if you prefer over ice, or leave glasses chilled and dry for a traditional sparkling presentation. Pour the lime-syrup mixture evenly into two glasses (about 1 tablespoon per glass).

Top with Nosecco

Slowly pour 1/2 bottle Nosecco into the two glasses (roughly 4–5 fl oz per serving) to preserve bubbles. Stir gently once with a bar spoon to integrate if served over ice.

Garnish and serve

Garnish each glass with two lime wheels or a wedge and a mint sprig if using. Serve immediately so the drink is crisp and effervescent.