Jamie Oliver

Rhubarb rumba

A British twist on the bellini

Rhubarb rumba

Serves 1
DifficultySuper easy
Nutrition per serving
  • Calories
    96
    5%
  • Fat
    0g
    0%
  • Saturates
    0g
    0%
  • Protein
    0.5g
    1%
  • Carbs
    16.4g
    6%
  • Sugars
    16.4g
    18%
  • Salt
    0g
    0%
  • Fibre
    0.4g
    -

Of an adult's reference intake

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Ingredients

  • 1 stick of rhubarb
  • 1 tsp sugar
  • 30 ml rhubarb syrup , or cordial
  • Martini prosecco , chilled
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Method

  1. Recipe by Andy Harris
  2. You can get rhubarb cordial online and it's worth tracking down for this really special twist on a Prosecco cocktail
  3. Preheat your oven to 180°C/350°F. Using a mandolin or peeler, thinly slice the rhubarb lengthways, then place on a baking tray and sprinkle with the sugar. Bake for 10–12 minutes until soft, then transfer to a plate to cool. A few minutes before serving, place 2 rhubarb strips in each glass, cover with rhubarb syrup or cordial and allow to macerate for a few minutes. Top up each glass with chilled Prosecco and serve.

Tip

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Nutrition per serving
  • Calories
    96
    5%
  • Fat
    0g
    0%
  • Saturates
    0g
    0%
  • Protein
    0.5g
    1%
  • Carbs
    16.4g
    6%
  • Sugars
    16.4g
    18%
  • Salt
    0g
    0%
  • Fibre
    0.4g
    -

Of an adult's reference intake