Rhubarb Bellini
Enjoy this refreshing and luxurious rhubarb bellini, perfectly balanced with sweet and tart notes. Best served extra cold, it's a delightful treat for any occasion.
Instructions
- 1
Get yourself a [small pan] and throw in the rhubarb (300 g), sugar (75 g) and water (2 tbsp). Put a [lid] on top, bring to the boil and simmer for a couple of minutes.
- 2
Remove the [lid] and simmer for a few more minutes, or until you get a thick compote consistency, stirring occasionally.
- 3
Whiz up with a [hand blender] or in a [liquidizer] until you have a lovely smooth purée. Leave to cool.
- 4
Stir the cooled purée again and divide between glasses (6).
- 5
Pour over your prosecco or champagne (1 bottle), stirring with a [long spoon] until the glass is three-quarters full. Top it up with bubbles.
- 6
Tip: For an extra cold drink on a hot day, put the [prosecco or champagne] into the freezer for about minutes (40) beforehand. Don’t forget it’s there!
Nutrition Facts
Per portion
Macronutrients
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