Rhubarb bellini

rhubarb Bellini

Serves 6

  • 300 g rhubarb, trimmed and finely sliced

  • 75 g sugar

  • 1 bottle Prosecco or Champagne

Get yourself a small pan and throw in the rhubarb, sugar and a couple of tablespoons of water. Put a lid on top, bring to the boil and simmer for a couple of minutes. Remove the lid and simmer for a few more minutes, stirring occasionally, until you get a thick compote consistency. Whiz up with a hand blender or in a liquidizer until you have a lovely smooth purée. Leave to cool, then stir again and divide the purée between six glasses. Pour over your Prosecco or Champagne, stirring as you pour, with a long spoon or something similar, until the glass is three-quarters full. Top it up with bubbles and you're done. Cheers!

Nutritional Information

Rhubarb bellini

With Prosecco – perfect for summer

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0 foodies cooked this
A British twist on a bellini recipe, I love the slight tartness of these rhubarb cocktails
Serves 6
15m (plus cooling time)
Super easy
Method

I recently had this fantastic drink at my mates Arthur and Jamie's restaurant (Acorn House in London, worth a visit). Not only was it a refreshing start to our meal, but it also reflected the rhubarb season brilliantly. You can buy some half-decent sparkling wines and Proseccos with reasonable price tags these days, so this recipe makes you feel like you're having a bit of affordable luxury. It's based on the classic bellini, which is made by mixing Prosecco or Champagne with a peach purée, and you're going to love it. PS I really like serving this cold cold cold on a hot day, so I put the bubbly into the freezer about 40 minutes beforehand. Don't forget it's there!

Get yourself a small pan and throw in the rhubarb, sugar and a couple of tablespoons of water. Put a lid on top, bring to the boil and simmer for a couple of minutes. Remove the lid and simmer for a few more minutes, stirring occasionally, until you get a thick compote consistency. Whiz up with a hand blender or in a liquidizer until you have a lovely smooth purée. Leave to cool, then stir again and divide the purée between six glasses. Pour over your Prosecco or Champagne, stirring as you pour, with a long spoon or something similar, until the glass is three-quarters full. Top it up with bubbles and you're done. Cheers!

Nutritional Information Amount per serving:
  • Calories 149 7%
  • Carbs 14.5g 6%
  • Sugar 14.5g 16%
  • Fat 0.1g 0%
  • Saturates 0.0g 0%
  • Protein 0.8g 2%
Of an adult woman's guideline daily amount

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When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

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