Veg recipes from Jamie’s new book 
Seasonal vegetables and produce: month by month 
Jamie’s favourite vegetable curry recipes 
Easy & flavour-packed family vegetarian recipes 
Salad recipes with a difference 
Potato Al Forno: Jamie Oliver 
How to make pasta, part 3: Gennaro Contaldo 
Tuna pasta: Gennaro Contaldo 
How to make pasta shapes, part 2: Gennaro Contaldo 
5 veg tomato sauce: Jamie Oliver & Tesco 
Campaigns
Quick Easy and Healthy 
Nutritional Advice 
Family
Ministry of Food
Rhubarb bellini
With Prosecco – perfect for summer
Rhubarb bellini
Serves 6
Cooks In15 minutes plus cooling time
DifficultySuper easy
Nutrition per serving
Jamie at Home
Tap For Method
Ingredients
- 300 g rhubarb , trimmed and finely sliced
- 75 g sugar
- 1 bottle Prosecco or Champagne
Tap For Method
Jamie at Home
Tap For Ingredients
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, or until you get a thick compote consistency, stirring occasionally.
- 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!
Jamie at Home
