Look for bright red rhubarb to add vibrant color to these mimosas. You can make the strawberry-rhubarb juice up to five days ahead and refrigerate it.
3 cups sliced rhubarb
2 cups quartered strawberries
1 (1-inch-square) piece fresh ginger, peeled
1/2 cup sugar
2 cups water
1 (27- to 32-oz.) bottle chilled dry Champagne, sparkling water, ginger ale, or sparkling pear or apple juice
1. In large saucepan, combine rhubarb, quartered strawberries,ginger, 1/2 cup sugar and water. Bring to a boil. Stir; simmer 10 minutes.
2. Place strainer over large bowl; pour fruit and juice into strainer. Let stand about 1 hour or until juice has drained. Do not mash fruit or juice will be pulpy. Discard fruit pulp; refrigerate juice. There should be about 3 cups of juice.
3. When ready to serve, fill Champagne glasses half full with juice. Top off with Champagne. Garnish with strawberries and lemon peel.
15 (1/2-cup) servings
PER SERVING: 80 calories, 0 g total fat (0 g saturated fat), 0 mg cholesterol, 5 mg sodium, .5 g fiber