Rhubarb Bellini

By • May 12, 2015 1 Comments

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Author Notes: How could fresh rhubarb syrup topped with dry sparkling wine not be the perfect spring and summer drink?! Especially for brunch. Or a picnic. Or just because.fiveandspice

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Makes 1 1/2 cups of syrup and 10 to 12 drinks

  • 8 ounces fresh rhubarb, chopped into 1/2-inch pieces
  • 1 cup sugar (this makes for a relatively non-tart syrup. If you like it tart, use ¾ cup)
  • 1 cup boiling water
  • Prosecco (or another dry sparkling wine), chilled
  1. To make the syrup, in a blender, combine the rhubarb and sugar. Pour in the boiling water, cover the blender, and blend until completely puréed. Strain through a fine mesh sieve and store the syrup in an airtight jar for up to a couple weeks in the refrigerator. Reserve the pulp for another use, like spreading on buttered toast or scones or stirring into some sautéed garlic and ginger to make a topping for pork tenderloin.
  2. To make the cocktail, put 3/4 ounce of the chilled syrup in a cocktail coupe or Champagne flute, then top with the Prosecco. Adjust the amount of rhubarb syrup to taste.

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