Recipe | Rhubarb Bellini
If you’ve just completed ‘Dry January’ no doubt you will be reaching for your favourite tipple this weekend but if are feeling a bit more adventurous or have something to celebrate, why not try this simple and impressive Rhubarb Bellini Cocktail?
Rhubarb is currently in season and its tangy taste goes perfectly with bubbles!
In a small pan add some roughly chopped rhubarb stems, sugar and a couple of tablespoons of water.
Put a lid on top, bring to the boil and simmer for a couple of minutes.
Remove the lid and simmer for a few more minutes, stirring occasionally, until they are soft and you get a thick compote consistency.
Blend until you have a lovely smooth purée.
Leave to cool, add to a Champagne flute, pour over your Prosecco or Champagne, stirring as you pour with a long spoon or something similar- Serve and Enjoy!
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