YUMMY! And pretty:) I want one…it’s too early, right? LOL
Cut off and discard leaves from rhubarb, then thinly slice. They should measure about 4 cups (1 L). Place in a food processor with sugar. Whirl until puréed. Place rhubarb mixture in a sieve, and press juice through. Discard pulp. Juice should measure about 1 cup (250 mL). Refrigerate at least 1 hour or overnight. Pour in prosecco just before serving.
it is never too early! ever! … unless you have clients left to see for the day.