Tuesday, 28 July 2009

Rhubarb Bellini

A quick upload. Taken from one of Jamie Oliver's cookbook, but recommended by my friend Rebecca.

Rhubarb Bellini

Serves 6 (although, we found that we got a lot more out of it)

300g Rhubarb - chopped
75g Sugar

Put the rhubarb and sugar in a pan with a couple of tablespoons of water. Bring to boil and simmer for several minutes until a mushy consistency.

Remove from heat, cool slightly. Place in a blender or use a handheld one and whizz until smooth.

Spoon a couple of teaspoons worth into champagne flute, top up with chilled Cava, Fizz or Prosecco.

Sit back and relish just how damn good this is. Beware they are so tasty you will wolf them down forgetting that it is alcoholic!

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