Ingredients

• 4 stalks rhubarb, cut into 1/2-inch pieces (about 2 cups)
• 1 cup sugar
• 1 sprig mint
• 1 750-ml bottle prosecco, chilled

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Instructions

1. Combine the rhubarb, sugar and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until the rhubarb is slightly broken down, about 10 minutes.
2. Remove from the heat and add the mint; let sit 1 minute, then strain. The mixture should be syrupy; if it's too watery, return to the saucepan and continue cooking until slightly reduced. Cover and refrigerate until cool.
3. Divide the rhubarb syrup among 6 champagne glasses and top with the prosecco.
4. Photograph by Kang Kim