Rhubarb Bellini Cocktail

Rhubarb Bellini Cocktail

This is a springtime twist on the classic Bellini, adapted from a Jamie Oliver recipe. This version of the famous Prosecco cocktail uses a homemade rhubarb purée instead of the white peach purée.


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


  • 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.


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