Rhubarb Spritz Cocktail

Ingredients:

• 110 g rhubarb, chopped
• 1 cup hulled strawberries
• Grated zest and juice of half an orange
• Grated zest of half a lemon
• 0.5 cups of sugar
• 3/4 tsp vanilla extract
• 40 ml. Aperol
• 15 ml of gin
• 7 ml freshly squeezed lemon juice
• 60 ml of Prosecco or other sparkling wine
• A wedge of strawberry, for serving

Preparation:

1. Make compoteIn a bowl, combine the rhubarb, strawberries, orange zest and juice, lemon zest, sugar, and vanilla. Let sit at room temperature for about 30 minutes. Then transfer to a saucepan and simmer until syrupy, about 20 minutes; let cool. Blend with an immersion blender until smooth. The compote can be stored in the refrigerator for up to 5 days..
2. Combine Aperol, gin, lemon juice, and 15 ml of compote in a shaker filled with ice. Shake until thoroughly chilled, about 1 minute.
3. Strain the mixture into a glass filled with ice. Top with Prosecco and garnish with a slice of strawberry.