Eunice Power’s rhubarb bellinis
Rhubarb bellinis. Photograph: Shane O’Neill
- Serves: 8
- Cooking Time: 30 mins
- Course: Side Dish
- Cuisine: Fusion
- 500g rhubarb, trimmed, sliced in 1cm pieces
- Juice of a large orange
- 125g caster sugar
- Bottle of chilled Prosecco or Cava
This is a superb spring-inspired drink for weddings, cocktail parties or a catch-up with friends. In summer, add a few handfuls of strawberries to the rhubarb before puréeing.
The purée takes a few minutes to make and can be done days in advance. Put the rhubarb, sugar and orange juice into a saucepan and let the sugar dissolve over a low heat. Increase the heat and simmer for seven or eight minutes, until the rhubarb is soft. Cool for around 10 minutes and purée in a liquidiser. Once cold, chill until needed. This should keep for at least a week in the fridge.
Pour the chilled syrup into flutes, then top up with the chilled sparkling wine, stir to blend and top off with more sparkling wine, pouring gradually as the mixture will bubble madly for a minute.