5 Ingredients or Fewer

Rhubarb Bellini

May 12, 2015
3 Ratings
  • Makes 1 1/2 cups of syrup and 10 to 12 drinks
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Sylvia
  • margothand

2 Reviews

Sylvia May 12, 2018
With the high sugar content, could this be preserved by canning in hot water bath? If so, how long for processing? Thanks.
margothand May 25, 2015
Last night I served the Rhubarb Bellini as the signature drink for a Spring drinks party for our book group & spouses. It was a raging success, with enthusiastic refills by the men as well as women. Not at all sweet (using turbinadoo sugar), just the right hint of rhubarb. I plucked rhubarb stems from our garden to make the simple syrup and poured "prosecco" (Farmer's Fizz from our local Westport River Vineyards) over it and it was absolutely delectable. Flutes added to the festiveness. A terrific drink & seasonal zinger.