Rhubarb bellini

Name: Rhubarb bellini
Total time: 15 min
Yield: 6
Ingredients: 300 g rhubarb trimmed and finely sliced; 75 g sugar; 1 bottle Prosecco or Champagne

With Prosecco – perfect for summer

“A British twist on a bellini recipe, I love the slight tartness of these rhubarb cocktails ”

Serves 6

Cooks In15 minutes plus cooling time

DifficultySuper easy

Jamie at Home Fruit Dinner Party Mother's day Party drinks Romantic meals

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

Jamie at Home

By Jamie Oliver

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Ingredients

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

Tap For Method

Jamie at Home

By Jamie Oliver

BUY THE BOOK

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!