Drinks and Cocktails | Fruit | Italian

Pink Rhubarb Bellini with Prosecco

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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

Familystyle Food
Bring on the bubbles! Make this pretty and refreshing prosecco cocktail made with fresh rhubarb.
Print Pin
4 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Drinks and Cocktails
Cuisine Italian
Servings 6 servings

Ingredients

  • 2 cups (225 g) rhubarb, chopped (about 2 large stalks)
  • 1/2 cup (120 g) cane sugar
  • 1/4 cup (60 ml) water
  • Thinly peeled zest and juice from 1 lemon
  • 1 bottle (750 ml) Chilled prosecco

Instructions 

  • Combine the rhubarb, sugar and water 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
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food!

16 Comments

  1. 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!

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  4. 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.

  5. 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?

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