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%
  • Sugars 16.4g 18%
  • Salt 0g 0%
  • Protein 0.5g 1%
  • Carbs 16.4g 6%
  • Fibre 0.4g -
Of an adult's reference intake
Recipe From

Drinks tube

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

Drinks tube

Tap For Ingredients


  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.


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