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Rhurbarb is in season and especially good during April. Here we share a step by step guide to make Rhubarb Bellinis – super easy, tres chic and incredibly quaffable. Sound good? Invite some friends to yours and enjoy them together.
MethodPut the rhubarb, sugar and three tablespoons of water into a saucepan and let the sugar dissolve over a low heat. Increase the heat and simmer for eight minutes, until the rhubarb is soft. Cool for around 10 minutes and purée in a liquidiser. Once cold, let it chill, until needed.
With a long spoon put around three tablespoons (or until the glass is three-quarters full) into each champagne or cocktail glass and top up with prosecco or champagne to serve.
This tastes best when the bubbles are really chilled. Cheers!