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Recipe Detail Page
The Rhubarbellini
Spring 2019
Makes 1 drink
1 lb (455 g) rhubarb
¾ cup (175 mL) caster sugar
4 tbsp (60 mL) water or freshly squeezed orange juice
Sparkling wine
1 Make a rhubarb purée by chopping rhubarb into 1-inch (2.5-cm) pieces and adding them to a saucepan with caster sugar and water or freshly squeezed orange juice. Heat to a simmer, cover pot and cook for 10 minutes. Purée rhubarb in a blender or with an immersion blender. Strain through a fine sieve, if desired. Allow to cool then chill in the fridge.
2 To make cocktail, fill a Champagne coupe one-quarter full with rhubarb purée. Carefully top up with sparkling wine. Garnish with a thin wedge of pink grapefruit.
Makes 1 drink