A refreshing, spring-time cocktail.

Strawberry Rhubarb Sparklers

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 20 minutes  |  Serves: 4


  • 2 stalks of rhubarb, trimmed and cut into 1/2 inch pieces (about 1 1/2 cups)
  • 1 cup strawberries, hulled and sliced in half
  • 1/2 cup pure cane sugar
  • splash of fresh lemon juice
  • 1 bottle of your favorite sparkling wine


  1. In a saucepan combine the rhubarb, strawberries and sugar with 1 cup water. Bring to a boil. Reduce heat to medium-low and simmer until slightly thickened and bright pink in color. About 20 minutes. Remove from the heat and let the syrup cool for about 10 minutes. Strain the syrup through a fine mesh sieve set over a bowl. Press down gently with the back of a spoon to extract more liquid. Chill the syrup in the fridge until ready to use and reserve the solids in a separate container in the fridge.
  2.  For each drink add 1 ounce of the simple syrup to a glass. Top with bubbly and a squeeze of fresh lemon juice.


  • Leftover syrup keeps well in the fridge for about 3 weeks
  • Leftover compote keeps well in the fridge for about 7 days
  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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