Rhubarb Bellini

Rhubarb Bellini

• Ready In: 15 mins
• Yields: 6 bellinis

Ingredients

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

Directions

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.