Rhubarb Bellini

By ltrodrigu

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.