Rhubarb bellini

With Prosecco – perfect for summer

Rhubarb bellini

Rhubarb bellini

Serves 6
Cooks In15 minutes plus cooling time
DifficultySuper easy
Nutrition per serving
  • Calories 149 7%
  • Fat 0.1g 0%
  • Saturates 0.0g 0%
  • Sugars 14.5g 16%
  • Protein 0.8g 2%
  • Carbs 14.5g 6%
Of an adult's reference intake
recipe adapted from

Jamie at Home

By Jamie Oliver
Tap For Method

Ingredients

  • 300 g rhubarb , trimmed and finely sliced
  • 75 g sugar
  • 1 bottle Prosecco or Champagne
Tap For Method
recipe adapted from

Jamie at Home

By Jamie Oliver
Tap For Ingredients

Method

  1. 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.
  2. Remove the lid and simmer for a few more minutes, or until you get a thick compote consistency, stirring occasionally.
  3. 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.
  4. 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!
  5. 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!