• Rhubarb Bellini

    posted June 11th, 2011  :: Cocktails, Entertaining, Summer, The Recipes: :: 

    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 Bellinis

    • 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

    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!

    Makes about 8 servings

    Recipe adapted from The Essential New York Times Cookbook

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    1. ruthie@thetwicebitten

      June 11, 2011
      2:22 pm

      Looks wonderful!

      My favourite cocktail with a favourite fruit twist.

      Magic .

    2. Joshua

      June 12, 2011
      6:41 am

      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?

    3. Lindsay @ Pinch of Yum

      June 13, 2011
      7:11 am

      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!

    4. Megan

      June 13, 2011
      5:36 pm

      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!
      :)

    5. Emily

      June 13, 2011
      8:53 pm

      YES! I like this very much. Sadly, I haven’t use rhubarb at all this year.

    6. Deborah Dowd

      June 15, 2011
      4:56 am

      This looks so pretty- I have not tries rhubarb, but paired with Procseco, I don’t see much chance I won’t like it!

    7. Karen

      June 20, 2011
      5:24 pm

      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.

    8. Karen

      June 20, 2011
      5:26 pm

      Cheers to you both, Joshua and Lindsay! I hope you’re getting a chance to relax with a summer cocktail.

    9. Sara

      February 6, 2012
      4:25 am

      This looks amazing, straight onto pinterest it goes!

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