Steps
- Put 100g of drained canned rhubarb, 30ml of syrup from the canned rhubarb, 2 tablespoons of superfine sugar, 1 sliced ball of stem ginger in syrup, and 15ml of water in a small pan.
- Bring to a gentle simmer over low heat, breaking up the rhubarb. Remove from the heat, infuse for 1 hour, then strain, pressing the fruit. Discard the solids and cool completely.
- Divide 60ml of the prepared syrup, 20ml of fresh lime juice, and 60ml of alcohol-free rhubarb-and-ginger botanical spirit among champagne flutes. Stir gently.
- Top with 360ml of chilled alcohol-free sparkling wine, divided among the flutes. Garnish with crystallized ginger.