Rhubarb Bellini

Rhubarb Bellini

Because it's finally Spring and who's really got time for pie making?

Rhubarb Bellini
makes 1

What you need: 
2 ounces fresh Rhubarb Puree (recipe to follow)
3 ounces Prosecco or sparkling wine, chilled
Rhubarb stalk to stir, optional but not really

Rhubarb Puree
makes about 3 cups
3 cups fresh or frozen rhubarb pieces, leaves removed
1 cup light brown sugar
Juice and zest of 1 large orange
(In a large heavy-bottomed saucepan over medium-high heat, add all the ingredients and cook, stirring often, until the rhubarb is tender, about 15-20 minutes. Remove from heat allow to cool. Add cooled mixture to a food processor or blender and process until smooth)*

What to do:
Add Rhubarb Puree to the bottom of a champagne flute or other small fancy glass. Pour Prosecco or sparkling wine over. Stir with the rhubarb stalk and serve.

*Rhubarb Puree will hold refrigerated for 10 days or frozen for 120 days.

Recipe by Libbie Summers
photography by Chia Chong


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