The Rhubarb Strawberry Champagne Mimosa

The Rhubarb Strawberry Champagne Mimosa is the definitive spring brunch cocktail — the classic British jam pairing of rhubarb and strawberry, elevated to a sparkling drink of vivid coral-pink color and complex sweet-tart flavor. Rhubarb's natural tartness and slight astringency provide the structural backbone that the sweeter strawberry lacks on its own, creating a flavor profile that is simultaneously more complex and more refreshing than either fruit achieves alone.

About Rhubarb

Rhubarb (*Rheum rhabarbarum*) is botanically a vegetable — only its petioles (stalks) are used culinarily, as the leaves contain toxic quantities of oxalic acid. In culinary tradition, it is treated as a fruit, prized for its intense tartness. Rhubarb season runs April through June in the Northern Hemisphere; "forced" rhubarb (grown in darkened sheds in Yorkshire, England — the famous Rhubarb Triangle) is available from January through March and is notably more tender, pinker, and sweeter than field-grown varieties.

The strawberry-rhubarb combination is one of the most popular flavor pairings in British and American baking — appearing in crumbles, pies, jams, and tarts across centuries of cookbooks. Its application to cocktails is more recent, driven by the craft bartending movement's embrace of tart, complex fruit profiles over purely sweet ones.

Rhubarb-Strawberry Compote: - 14 oz fresh rhubarb stalks, cut into ¾-inch pieces - 7 oz fresh ripe strawberries, hulled and halved - ½ cup granulated sugar - 2 tablespoons fresh lemon juice - 2 tablespoons water

Combine all ingredients in a medium saucepan over medium heat. Cook, stirring occasionally, for 12–15 minutes until rhubarb is completely broken down and strawberries have dissolved into the mixture. The compote should be a vivid coral-red. Blend until smooth. Strain through a fine-mesh sieve — press firmly to extract maximum liquid. The resulting juice should be deep coral-pink and intensely aromatic. Cool completely. Refrigerate for up to 5 days (the color deepens beautifully overnight).

Ingredients (serves 6): - 1¼ cups rhubarb-strawberry juice (above) - 1 tablespoon honey (adjust to rhubarb tartness) - 1 bottle (25 oz chilled Champagne Brut NV or sparkling rosé (Chandon Rosé or Moët & Chandon Rosé Impérial — the rosé deepens the color and bridges the fruit flavors) - Fresh strawberry and rhubarb ribbon for garnish - Optional: ½ oz Aperol per serving to amplify the bittersweet dimension

Instructions: Stir rhubarb-strawberry juice with honey until dissolved. Chill thoroughly.

Chill Champagne flutes for 5 minutes. Pour 1¾ oz of the rhubarb-strawberry blend into each flute. Add Aperol if using. Top slowly with chilled Champagne or sparkling rosé. The vivid coral juice will bloom through the wine. Garnish with a fresh strawberry halved and placed on the rim, and a thin ribbon of rhubarb stalk peeled with a vegetable peeler and draped elegantly.

For a Mimosa Bar (serves 12): - 2½ cups rhubarb-strawberry juice - 3 oz Aperol (optional) - 2 tablespoons honey - 2 bottles Champagne Brut or Rosé, chilled

Variations: - Add 1 teaspoon vanilla bean paste to the compote during cooking for a Rhubarb Strawberry Vanilla Champagne Mimosa of dessert-like richness. - Replace Champagne with Prosecco Rosé for a lighter, more affordable version equally beautiful in the glass. - Add ½ oz of ginger syrup per serving for a Rhubarb Strawberry Ginger Champagne Mimosa with additional warmth.

Pairing: This mimosa's vibrant acidity and fruit-forward character make it exceptional alongside sweet brunch preparations — crepes with cream, strawberry shortcake, Victoria sponge, and scones with jam and clotted cream. The rhubarb's tartness also provides a refreshing counterpoint to rich egg preparations and buttery pastries.

Pro Tips: Rhubarb color varies significantly by variety — pink/red stalks produce a more vivid color than green stalks, which will produce an olive-toned juice regardless of how much strawberry is added. Always use the pinkest rhubarb available. The compote can be made up to 5 days ahead and improves as it ages in the refrigerator — the color deepens from coral to a vivid strawberry-red as the anthocyanins stabilize.