Rhubarb bellini

Rhubarb bellini recipe

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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

  • Serves 6
  • 5 mins to prepare and 10 mins to cook, plus cooling
  • 162 calories / serving
  • Freezable

Ingredients

  • 300g rhubarb, trimmed and cut into 2cm pieces, plus extra for ribbons
  • 100g caster sugar
  • 1 bottle prosecco, chilled

Each serving contains

  • Energy

    680kj
    162kcal
    8%
  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    24g 27%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 24.3g Protein 0.8g Fibre 0.9g

Method

  1. Put the rhubarb, caster sugar and 2 tbsp water in a saucepan and cook over a low heat, covered, for 3 mins. Remove the lid, increase the heat slightly and cook for a further 5-8 mins, until the rhubarb is softened. Allow to cool for 10 mins.
  2. Using a blender, purée the cooled rhubarb mixture, then set aside until at room temperature. Chill until needed.
  3. Just before serving, make the rhubarb ribbons. Using a swivel peeler, press the rhubarb onto a hard surface to flatten slightly, then hold down firmly and draw the peeler down the rhubarb.
  4. To serve, divide the purée between 6 glasses and top up with prosecco. Garnish the glasses with the rhubarb ribbons.

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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