Rhubarb bellini recipe
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
- Dairy-free
- Gluten-free
Ingredients
- 300g rhubarb, trimmed and cut into 2cm pieces, plus extra for ribbons
- 100g caster sugar
- 1 bottle prosecco, chilled
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Shop ingredientsEach serving contains
- Energy
- 680kJ 162.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 24g
of the Reference intake
Carbohydrate 24.3gProtein 0.8gFibre 0.9g
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- 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.
- Using a blender, purée the cooled rhubarb mixture, then set aside until at room temperature. Chill until needed.
- 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.
- To serve, divide the purée between 6 glasses and top up with prosecco. Garnish the glasses with the rhubarb ribbons.
- See more Cocktail recipes
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.
