Pisco rhubarb fizz: something a little different

Pisco rhubarb fizz: something a little different

If you like rhubarb (and who doesn’t?) why not serve our pisco rhubarb fizz for something a little different next time you get together with your friends.

Super easy to make! Grab some fresh rhubarb to make your own rhubarb syrup ahead of your get together. On the day mix everything except the prosecco into a large jug. Half fill your glass with the pisco rhubarb mixture and top off with some lovely sparkling prosecco.


• 240 ml pisco – we recommend Vinas De Oro Acholado
• 270 ml rhubarb syrup
• 1/2 cup fresh lemon juice
• Ice
• 750 ml bottle prosecco
• Lemon slices for garnish.

Add pisco, rhubarb syrup, lemon juice, and ice to a jug. Stir to combine. Pour into glasses and top with prosecco and a lemon slices.

Rhubarb Syrup
• 1 cup sugar
• 1 cup water
• 1 vanilla bean, split and seeded
• 1 1/4 cups fresh rhubarb, washed and then finely chopped.

Add all of the ingredients to a medium saucepan. Bring to a boil over medium heat, and let cook for 3 minutes, or until rhubarb is tender. Fine sieve to remove pulp. Pour into a container and store for up to 1 week in the refrigerator.

Modified from the recipe and picture by Bree Hester of Baked Bree