Rhubarb Bellini
By ltrodrigu
Rate this recipe
4.5/5
(4 Votes)
1 Picture
Ingredients
- 8 ounces fresh rhubarb, chopped into 1/2-inch pieces
- 1 cup sugar (this makes for a relatively non-tart syrup. If you like it tart, use 3/4 cup)
- 1 cup boiling water
- Prosecco (or another dry sparkling wine), chilled
Details
Servings 10
Adapted from food52.com
Preparation
Step 1
To Make the Syrup:
In a blender, combine the rhubarb and sugar. Pour in the boiling water, cover the blender, and blend until completely puréed. Strain through a fine mesh sieve and store the syrup in an airtight jar for up to a couple weeks in the refrigerator. Reserve the pulp for another use, like spreading on buttered toast or scones or stirring into some sautéed garlic and ginger to make a topping for pork tenderloin.
To Make the Cocktail:
Put 3/4 ounce of the chilled syrup in a cocktail coupe or Champagne flute, then top with the Prosecco. Adjust the amount of rhubarb syrup to taste.
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