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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

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.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • 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's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

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:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 300 g rhubarb, trimmed and finely sliced

  • 75 g sugar

  • 1 bottle Prosecco or Champagne