Instructions

1. To make the Rhubarb syrup, chop 4 to 6 rhubarb stalks into ½-in (1.25 cm) chunks. In a medium saucepan, combine rhubarb pieces with 1 cup (250 ml) each sugar and water and 2 tbsp (30 ml) freshly squeezed lemon juice; cook over medium heat until sugar dissolves. Reduce heat and simmer, crushing rhubarb with a wooden spoon until it breaks down and mixture thickens. Strain through a fine mesh sieve into a bowl, pressing down solids to extract as much liquid as possible. Discard solids. If necessary, stir in more water to yield 8 oz (250 ml) syrup. Allow to cool. Can be stored in refrigerator for up to a week in a sealed container.
2. Combine syrup and Lillet in a large pitcher half-full of ice. Gently stir in Prosecco and top with soda. Divide into wine glasses and serve garnished with rhubarb or fresh herbs.