Comments on: Ingredient of the Week: Rhubarb // Rhubarb-Prosecco Spritzer http://katieatthekitchendoor.com/2013/05/27/ingredient-of-the-week-rhubarb-rhubarb-prosecco-spritzer/ Globally-inspired, seasonal recipes Thu, 11 Jul 2013 19:37:10 +0000 hourly 1 https://wordpress.org/?v=5.3.2 By: faucethead creative // sip + style | faucethead creative http://katieatthekitchendoor.com/2013/05/27/ingredient-of-the-week-rhubarb-rhubarb-prosecco-spritzer/#comment-6538 Thu, 11 Jul 2013 19:37:10 +0000 http://katieatthekitchendoor.com/?p=4177#comment-6538 […] via: Middle Child Complex // pink wallpaper // Katie at the Kitchen Door By: Elissa […]

]]> By: Intro to Rhubarb | DormStyler Part II http://katieatthekitchendoor.com/2013/05/27/ingredient-of-the-week-rhubarb-rhubarb-prosecco-spritzer/#comment-5563 Wed, 19 Jun 2013 02:20:24 +0000 http://katieatthekitchendoor.com/?p=4177#comment-5563 […] Rhubarb-Prosecco Spritzer from this blog (2) Strawberry-Rhubarb Pie from this blog (3) Coconut Rhubarb Scones from this blog (4) […]

]]> By: Shelly West http://katieatthekitchendoor.com/2013/05/27/ingredient-of-the-week-rhubarb-rhubarb-prosecco-spritzer/#comment-5303 Wed, 05 Jun 2013 11:58:46 +0000 http://katieatthekitchendoor.com/?p=4177#comment-5303 Oh goodness – this looks delicious! I’m the same way with going a little overboard when things come in season. It’s a dreadful thought thinking you may have to wait an entire year before getting to that recipe you wanted to make.

]]> By: katieatthekitchendoor http://katieatthekitchendoor.com/2013/05/27/ingredient-of-the-week-rhubarb-rhubarb-prosecco-spritzer/#comment-5238 Fri, 31 May 2013 03:41:53 +0000 http://katieatthekitchendoor.com/?p=4177#comment-5238 Yay, rhubarb cordials! Isn’t it fun having something so delicious grow so easily??

]]> By: Gabriella http://katieatthekitchendoor.com/2013/05/27/ingredient-of-the-week-rhubarb-rhubarb-prosecco-spritzer/#comment-5227 Thu, 30 May 2013 11:07:46 +0000 http://katieatthekitchendoor.com/?p=4177#comment-5227 Love this idea! I’ve just harvested lots of Rhubarb from my garden and I’m going to make some kind of cordial with it. Will definitely be making some of these spritzers. Yum!

]]> By: katieatthekitchendoor http://katieatthekitchendoor.com/2013/05/27/ingredient-of-the-week-rhubarb-rhubarb-prosecco-spritzer/#comment-5219 Thu, 30 May 2013 02:28:18 +0000 http://katieatthekitchendoor.com/?p=4177#comment-5219 Hi Elizabeth – thanks, I’m glad you did too!! Crazy that you’ve never had rhubarb – I would definitely try it in a sweet preparation first, as it can be quite mouth-puckering without much sugar added. But if you like the flavor and/or like sour things in general, try eating it raw – it’s really juicy and refreshing. Enjoy the beach, and whatever form of Prosecco you choose to imbibe!

]]> By: elizabeth http://katieatthekitchendoor.com/2013/05/27/ingredient-of-the-week-rhubarb-rhubarb-prosecco-spritzer/#comment-5202 Wed, 29 May 2013 01:34:51 +0000 http://katieatthekitchendoor.com/?p=4177#comment-5202 Hi there! I just recently found your blog and I’m so happy I did!

I get your anxiety over using seasonal ingredients properly, but I think this is a great way to get around it. I’ve actually never had rhubarb ever, so I may have to get myself some and make this cocktail this weekend as a post-beach cocktail. (I love any reason to quaff some Prosecco, after all.)

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