The Rhubarbellini

By Peggie

Ingredients

• Make a rhubarb purée by chopping1 lb (455 g) rhubarb into 1-inch (2.5-cm) pieces and adding them to a saucepan with
• ¾ cup (175 mL) caster sugar and
• 4 tbsp (60 mL) water or freshly squeezed orange juice.
• Heat to a simmer, cover pot and cook for 10 minutes.
• Purée rhubarb in a blender or with an immersion blender.
• Strain through a fine sieve, if desired.
• Allow to cool then chill in the fridge.

Preparation

Step 1

To make cocktail, fill a Champagne coupe one-quarter full with rhubarb purée.

Carefully top up with sparkling wine.

Garnish with a thin wedge of pink grapefruit.