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.
500 g rhubarb, trimmed and sliced into 1cm pieces
125 g caster sugar
Bottle of chilled Prosecco, Cava or Champagne
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!
Image courtesy of Christopher Shane via CountryLiving