Rhubarb Bellini

Name: Rhubarb Bellini
Prep time: 15 min
Total time: 15 min
Yield: 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

Submitted by hectorthebat

"Rhubarb Bellini"

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Ready In:: 15mins
Ingredients:: 3
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

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.
Using a blender, puree the cooled rhubarb mixture, then set aside until at room temperature. Chill until needed.
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.
To serve, divide the puree between 6 glasses and top up with prosecco. Garnish the glasses with the rhubarb ribbons.