Jamie Oliver

Rhubarb bellini

With Prosecco – perfect for summer

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Rhubarb bellini

Serves 6
Cooks In15 minutes plus cooling time
DifficultySuper easy
Nutrition per serving
  • Calories
    149
    7%
  • Fat
    0.1g
    0%
  • Saturates
    0.0g
    0%
  • Protein
    0.8g
    2%
  • Carbs
    14.5g
    6%
  • Sugar
    14.5g
    16%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie at Home
Recipe From

Jamie at Home

Nutrition per serving
  • Calories
    149
    7%
  • Fat
    0.1g
    0%
  • Saturates
    0.0g
    0%
  • Protein
    0.8g
    2%
  • Carbs
    14.5g
    6%
  • Sugar
    14.5g
    16%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 300 g rhubarb , trimmed and finely sliced
  • 75 g sugar
  • 1 bottle Prosecco or Champagne
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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.

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!

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!

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