Method

• 1.
  Place rhubarb, sugar, lemon juice and 1/2 cup (125ml) water in a saucepan and bring to a simmer over medium heat.
• 2.
  Cook for 5-6 minutes until rhubarb is starting to collapse. Transfer to a sieve lined with muslin or a clean Chux cloth set over a bowl. Set aside for 2 hours for the liquid to drain (don’t press the rhubarb through the sieve or the cordial will go cloudy). Chill cordial until ready to serve. (It will keep in the fridge for up to 1 week). Reserve cooked rhubarb to serve as a breakfast compote with yoghurt.
• 3.
  To serve, pour 1/4 cup (60ml) cordial into 6 Champagne glasses and top with chilled Prosecco.