Rhubarb Infused Aperol Spritz

Rhubarb Syrup

• 500 g rhubarb, cut in pieces (3 cm), plus extra for garnish
• 60 g granulated sugar
• 60 g water
• 1 orange, juice only (approx. 50 g)

Spritz

• 12 - 18 ice cubes, or more to fill glasses
• 120 g Aperol
• 600 g Prosecco