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Rhubarb bellini
With Prosecco – perfect for summer
Rhubarb bellini
Serves 6
Cooks In15 minutes plus cooling time
DifficultySuper easy
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!
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