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This refreshing, fun tipple is based on a classic bellini, which is usually made by mixing prosecco or Champagne with peach purée. In this recipe, we top it with a fresh rhubarb purée instead. Simple, sweet, tangy and beautifully bubbly, it's the perfect cocktail to enjoy on Mother's Day. See method
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Freezing and defrosting guidelines
Freeze rhubarb purée only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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