Rhubarb Bellini Cocktail

Ingredients

300g rhubarb, trimmed and finely chopped
75g sugar
2 tbsp water
1 bottle of ice-cold Prosecco

Method

• Put the rhubarb and sugar in a pan with the 2 tablespoons of water. Cover with a lid, bring to the boil, and let it simmer for 2 minutes with the lid on.
• Take the lid off and allow it to simmer for a few more minutes, stirring occasionally.
• As soon as the mixture is of a thick, compote consistency, take it off the heat and whiz into a purée with a hand blender or a food processor.
• Allow to cool before dividing the purée between six chilled glasses.
• Top with chilled Prosecco and serve.