Rhubarb bellinis
2-3 stalks of fresh rhubarb, sliced (about 1/2 cup)1 tablespoon sugar
2 tablespoons water
your favorite champagne or Prosecco
Combine the rhubarb, sugar, and water in a saucepan. Bring to a boil and reduce to a simmer. Simmer until the rhubarb is soft and then let cool. Puree in a blender or food processor until smooth. For a cooler drink, refrigerate until cool or set in the freezer for a few minutes. Divide into your glasses (a good spoonful in each glass) and top with your cold champagne. Stir and serve immediately.
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