2cupsfresh strawberries(hulled and quartered) for serving
1diced applefor serving
750mlsparkling dry white wine(1 bottle) chilled (I used an inexpensive Prosecco)
In a large, non-reactive stockpot, bring rhubarb and water to a boil. Reduce heat, then simmer, uncovered for 10 minutes, until the mixture reduces by about half and the rhubarb breaks down. Strain out rhubarb and discard, then return the liquid to the stove. Heat gently and whisk in the apple butter and sugar, until the sugar dissolves and the apple butter is well combined. Stir in the orange and lemon juice. Refrigerate until well-chilled (at least 2 hours) or overnight.
To serve: Place the fresh strawberries and apples in the base of a large pitcher or punch bowl. Pour the chilled juices over the top. Top with sparkling wine and serve.
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