Rhubarb Bellini with Prosecco
Bring on the bubbles! Make this pretty and refreshing prosecco cocktail made with fresh rhubarb.
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: 1gCalories: 134kcalCarbohydrates: 20gProtein: 1gFat: 1gSodium: 11mgFiber: 1gSugar: 19g
