Pink Rhubarb Bellini with Prosecco
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Serve these pretty, peachy-pink drinks for brunch or just to celebrate a beautiful day.
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.
Rhubarb Bellini with Prosecco
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
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
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What do you do with the lemon and zest? Nothing in the instructions and it seems like a LOT of lemon!
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!
Great Airtlce And Blog
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!
Drink sounds yummy! Beautiful glasses! Where did you get them? 🙂
This looks amazing, straight onto pinterest it goes!
This looks so pretty- I have not tries rhubarb, but paired with Procseco, I don’t see much chance I won’t like it!
YES! I like this very much. Sadly, I haven’t use rhubarb at all this year.
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.
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!
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.
Looks wonderful!
My favourite cocktail with a favourite fruit twist.
Magic .