To make the rhubarb syrup, place the rhubarb, sugar, and orange zest and juice in a saucepan and add a splash of water. Bring to a boil, then reduce the heat to low and simmer gently, uncovered, for 10–15 minutes until the rhubarb is very soft.
Strain the syrup into a pitcher, pressing the rhubarb to extract all the juice, then let cool.
Pour a little of the rhubarb syrup into each glass and top off with chilled sparkling wine.
Notes:
Tip
You can turn this into a mocktail with sparkling water.
Nutrition Facts
Low FODMAP Sparkling Rhubarb Cocktail
Amount Per Serving
Calories 125Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 22g7%
Sugar 20g22%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.