Recipe Rhubarb Bellini

A British version of the bellini, I love the slight acidity of these rhubarb cocktails. Servings: 6 people

INGRÉDIENTS

• 300 g rhubarb, trimmed and thinly sliced
• 75 g sugar
• 1 bottle of sparkling wine, such as Prosecco or Champagne

PRÉPARATION

1. Take a small saucepan and add the rhubarb, sugar, and two tablespoons of water. Cover, bring to a boil, and simmer for a few minutes.
2. Remove the lid and simmer for a few more minutes, or until you have a thick compote, stirring occasionally.
3. Blend with an immersion blender or in a blender until smooth. Let it cool, then stir again and divide the purée among six glasses.
4. Pour in your Prosecco or Champagne, stirring constantly with a long spoon or similar utensil, until the glass is three-quarters full. Top with Champagne, and it's ready! Cheers!
5. P.S. I love serving this drink chilled in warm weather, so I put the Champagne in the freezer about 40 minutes beforehand. Forget about it!