Recipe: Rhubarb and Rose Bellinis

I teased you with a picture of these blushing pink cocktails in my ‘How to Host a Dinner Party‘ post. They’re the perfect make-ahead drink so great for when you’re entertaining. Or just great if you’re getting drunk, at home, on your own, watching The Notebook and lusting over Ryan Gosling, picturing your perfect life together with little Ryan Junior running around your perfectly mown lawn on a warm summer’s day. Sorry, we were talking about cocktails….

Serves 6

What you need:

  • 100g rhubarb, cut into chunks
  • 50g caster sugar
  • 1tbsp rose water
  • 1 bottle of prosecco, cava or any other cheap, sparkling white wine. You could use champagne but it’s a bit of a waste. Get it nice and cold before using.

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What you do:

  1. Put the rhubarb, sugar and rose water in a pan and set it onto a medium heat, stirring to dissolve the sugar. Let the rhubarb bubble away and watch as it slowly disintegrates. Leave it to cook, stirring regularly, for about 10 minutes, by which time you should have a shocking pink mush. Stir it about to break up any stubborn chunks of rhubarb. Leave this to cool.
  2. When ready to serve, divide the rhubarb puree between 6 champagne flutes and top up with chilled prosecco.

This makes a great aperitif (posh word for a drink you have before dinner) with some nuts or other salty nibbles to offset the sweetness. Enjoy!

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3 thoughts on “Recipe: Rhubarb and Rose Bellinis

  1. This looks pretty awesome. I am always tempted by the gorgeous rhubarb on the farmer’s market, but have never had Rhubarb Bellini. As soon as the weather gets better I’ll give it a go!

    Liked by 1 person

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