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Pink Rhubarb Bellini with Prosecco

4.63 from 8 votes

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Serve these pretty, peachy-pink drinks for brunch or just to celebrate a beautiful day.

Fresh Rhubarb Bellini

A rhubarb bellini is a refreshing prosecco cocktail made with fresh fruit puree makes a pretty and refreshing spring-summer drink.

It’s lower in alcohol and sugar than other cocktails, which makes it a great choice for festive day-drinking (and who doesn’t love that?)

I usually drink my bubbles straight up, but sometimes it’s fun to play around with the basics.

A glass of very cold Prosecco is soooo nice at the end of a long day, especially a warm, humid one.

You just need a few rhubarb stalks to make a puree with some sugar and lemon.

It’s a perfectly blush-colored variation on the classic peachy bellini.

Unless you’re having a party, you’ll most likely have some leftover rhubarb puree.

The recipe makes more than enough for a bottle’s worth of drinks, but it’s delicious with warm scones or over gelato.

Fresh Rhubarb Bellini

Rhubarb Bellini with Prosecco

Karen Tedesco
Bring on the bubbles! Make this pretty and refreshing prosecco cocktail made with fresh rhubarb.
Print Pin
4.63 from 8 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Drinks and Cocktails
Cuisine Italian
Servings 6 servings

Ingredients

  • 2 cups (225 g) rhubarb, chopped (about 2 large stalks)
  • ½ cup (120 g) cane sugar
  • ¼ cup (60 ml) water
  • Grated zest and juice from 1 lemon
  • 1 bottle (750 ml) Chilled prosecco

Instructions 

  • Combine the rhubarb, sugar, water, lemon zest and juice 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 or small food processor 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 the flutes. Pour some prosecco over, stir to blend with a long spoon or a chopstick and top off with more Prosecco, pouring gradually (the mixture may bubble madly for a minute).
  • Salute!

Nutrition

Serving: 1g | Calories: 134kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 227mg | Fiber: 1g | Sugar: 19g | Vitamin A: 41IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

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14 Comments

  1. Chris M Dunham says:

    What do you do with the lemon and zest? Nothing in the instructions and it seems like a LOT of lemon!

    1. That was an error in the recipe. The lemon juice and zest are cooked with the rhubarb for flavor and to help keep the rhubarb a pretty pink color!

  2. 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!

  3. Lou homer says:

    Drink sounds yummy! Beautiful glasses! Where did you get them? 🙂

  4. This looks amazing, straight onto pinterest it goes!

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

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

  7. 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!
    🙂

    1. 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. 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!

  9. 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?

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