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Strawberry and Rhubarb is a classic combination. Steeping with basil adds a note of complexity to create a wonderful spring cocktail.
1 cup diced rhubarb, from about 2 stalks
1 1/2 cups quartered strawberries
3/4 cup water
1 to 2 tablespoons sugar to taste
Leaves from 1 small bunch basil, small leaves reserved for garnish
1 bottle (750 ml) dry sparkling wine for every 5 drinks
In a medium saucepan, combine rhubarb, strawberries, water, and sugar over medium high heat. Bring to a boil, then reduce heat and simmer until fruit is tender, about 5 minutes. Remove from heat, add large basil leaves, and let cool completely, about 20 minutes.
When cool, remove and discard basil leaves. Add remaining mixture to blender and blend on high speed until smooth, about 2 minutes. Place 2 tablespoons mixture into each glass, add a small amount of sparkling wine to first loosen purée, then fill glasses with sparkling wine. Garnish each glass with small basil leaves. Delicious!