Serve these pretty, peachy-pink drinks for brunch or just to celebrate a beautiful day.
A rhubarb bellini 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 — it makes more than enough for a bottle’s worth of drinks, but it’s delicious with warm scones or over gelato.
Yield 4 - 6 servings
- 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
- 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 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).