I usually drink my bubbles straight up, but sometimes it’s fun to play around with the basics. A glass of cold, cold Prosecco is soooo nice at the end of a long day, especially a very warm, humid one.
I had a few rhubarb stalks, not enough to bake with, so I made a puree with some sugar and lemon – perfect for a variation on the classic peachy Bellini.
Unless you’re having a party, you’ll most likely have some leftover rhubarb puree (it makes more than enough for a bottle’s worth of Bellini’s), but it’s delicious on scones, toast or gelato.
Rhubarb Bellini
Ingredients
2 cups rhubarb, chopped (about 2 large stalks)
1/2 cup cane sugar
1/4 cup water
Thinly peeled zest and juice from 1 lemon
Chilled Prosecco
Instructions
- Combine all ingredients in a small saucepan and bring to a simmer. Lower the heat to a slow bubble and cook until the rhubarb softens to a mushy texture, about 15 minutes.
- Puree the rhubarb with an immersion blender, small food processor or by hand with a potato masher until smooth. Refrigerate until cold. Or if you're very thirsty, chill the puree in a bowl of ice water until cold.
- Pop open a bottle of cold Prosecco or other sparkling wine. Spoon 1 - 2 tablespoons of the puree into flutes. Pour some Prosecco over, stir to blend and top off with more Prosecco, pouring gradually ( the mixture will bubble madly for a minute).
- Salute!
Looks wonderful!
My favourite cocktail with a favourite fruit twist.
Magic .
Beautiful pictures and a great idea for my beloved rhubarb. I too love prosecco straight up, but there are times when doctoring is acceptable. I wrote once about pomegranite seeds (a friend turned me on to it). Love it. Bellinis, Rossiinis, what composer can we name a cocktail with rhubarb after?
Cheers to you both, Joshua and Lindsay! I hope you’re getting a chance to relax with a summer cocktail.
This looks perfectly pink and cute! What a great idea! I had one of those “limonata” drinks the other day, and it was delicious…. I can only imagine how much tastier this would be!
Where did you get those beautiful champagne glasses from?!
Wonderful photos, i loathe rhubarb but this recipe looks so good i’m going to give it another go!
Megan – thanks! The glasses were a much-loved gift, but I’ve seen them in the Sundance catalog recently.
Emily, I was right there with you. I decided I’d better get me some rhubarb before it was too late…and drinking it was the quickest route inside my stomach;-)
I think you’d have a great introduction to rhubarb if you made this compote, Deborah. I LOVE it on toast with some soft goat cheese.
YES! I like this very much. Sadly, I haven’t use rhubarb at all this year.
This looks so pretty- I have not tries rhubarb, but paired with Procseco, I don’t see much chance I won’t like it!
This looks amazing, straight onto pinterest it goes!