Rhubarb and elderflower fizz recipe

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  • Serves 4
  • 10mins to prepare and 15mins to cook, plus 30mins for cooling
  • 160 calories / serving
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Put the rhubarb in a pan with the sugar, elderflower cordial and 1tbsp of water. Bring to the boil and simmer for 15 minutes until the rhubarb is soft. Blitz until smooth, then cool. Put a large spoonful into two Champagne glasses and top up with sparkling wine. Garnish with orange or lemon zest curls, if you like.

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  • Ingredients

  • 300g (10oz) rhubarb, trimmed and finely sliced
  • 50g (2oz) caster sugar
  • 50ml (2fl oz) elderflower cordial
  • sparkling wine
  • orange zest curls, to garnish
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  • Energy 678kj 160kcal 8%
  • Fat 1g 1%
  • Saturates 0.5g <1%
  • Sugars 24g 27%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 23.8g Protein 1.1g Fibre 1.4g

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