June 13, 2010

Rhubarb bellinis

This refreshing beverage is great for a brunch on a lazy Sunday. I found this recipe in my copy of Jamie Oliver's Jamie at Home which has a lot of rhubarb recipes. We bought what will probably be our last bunch of rhubarb for this season at the farmer's market yesterday. This was a treat for a warm and rainy day. Plus, we had them in our champagne glasses from a wedding shower we had last summer, which was nice. The recipe below will make enough for about four standard champagne glasses.

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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