Rhubarb Bellini

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READY IN: 15mins
Recipe by hectorthebat

Rhubarb Bellini

Ingredients Nutrition

  • 300 g rhubarb, trimmed and cut into 2cm pieces, plus extra for ribbons
  • 100 g caster sugar
  • 1 (750 ml) bottle prosecco, chilled


  1. Put the rhubarb, caster sugar and 2tbsp water in a saucepan and cook over a low heat, covered, for 3 minutes. Remove the lid, increase the heat slightly, and cook for a further 5-8 minutes, until the rhubarb is softened. Allow to cool for 10 minutes.
  2. Using a blender, puree the cooled rhubarb mixture, then set aside until at room temperature. Chill until needed.
  3. 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.
  4. To serve, divide the puree between 6 glasses and top up with prosecco. Garnish the glasses with the rhubarb ribbons.

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