Recipes | Rhubarb Bellinis
If you’ve just completed ‘Dry January’ no doubt you will be reaching for your favourite tipple this weekend! If you have a celebration or are feeling more adventurous, why not try this simple and impressive Rhubarb Bellini Cocktail.
Rhubarb is currently in season and its tangy taste goes perfectly with bubbles!
In a small pan add some roughly chopped rhubarb stems, sugar and a couple of tablespoons of water.
Put a lid on top, bring to the boil and simmer for a couple of minutes.
Remove the lid and simmer for a few more minutes, stirring occasionally, until they are soft and you get a thick compote consistency.
Blend until you have a lovely smooth purée.
Leave to cool, add to a Champagne flute, pour over your Prosecco or Champagne, stirring as you pour with a long spoon or something similar- Serve and Enjoy!
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