Rhubarb bellini

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!

Nutritional Information (amount per serving)

Calories
149kcal

Carbs
14.5g

Sugar
14.5g

Fat
0.1g

Saturates
0.0g

Protein
0.8g

Serves 6

Ingredients

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

Method

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!