5 Ingredients or Fewer

Rhubarb Bellini

May 12, 2015
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

  • 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
In This Recipe
  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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  • Sylvia
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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.