Ingredients
1/3 cup Poached Rhubarb, plus 1 tablespoon poaching liquid
4 ounces Buttermilk Sorbet for Rhubarb Float
Sparkling water
Preparation
Place two-thirds of the rhubarb in a tall glass, and top with half of the sorbet. Add remaining rhubarb and sorbet. Pour in sparkling water to fill. Drizzle with poaching liquid. Serve immediately.
