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Rhubarb bellini

Rhubarb bellini

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Rhubarb bellini

With Prosecco – perfect for summer

With Prosecco – perfect for summer

Serves 6

Cooks In15 minutes plus cooling time

DifficultySuper easy

Nutrition per serving
  • Calories 149 7%

  • Fat 0.1g 0%

  • Saturates 0.0g 0%

  • Sugars 14.5g 16%

  • Protein 0.8g 2%

  • Carbs 14.5g 6%

Of an adult's reference intake


  • 300 g rhubarb , trimmed and finely sliced
  • 75 g sugar
  • 1 bottle Prosecco or Champagne

recipe adapted from

Jamie at Home

By Jamie Oliver


  1. Get yourself a small pan and throw in the rhubarb, sugar and a couple of tablespoons of water. Put a lid on top, bring to the boil and simmer for a couple of minutes.
  2. Remove the lid and simmer for a few more minutes, or until you get a thick compote consistency, stirring occasionally.
  3. Whiz up with a hand blender or in a liquidizer until you have a lovely smooth purée. Leave to cool, then stir again and divide the purée between six glasses.
  4. Pour over your Prosecco or Champagne, stirring as you pour, with a long spoon or something similar, until the glass is three-quarters full. Top it up with bubbles and you’re done. Cheers!
  5. PS I really like serving this cold cold cold on a hot day, so I put the bubbly into the freezer about 40 minutes beforehand. Don’t forget it’s there!

Watch the video: Rhubarb 101 - Everything You Need To Know About Rhubarb (May 2022).


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