Rhubarb Bellini

1. 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 pureed. 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 sauteed garlic and ginger to make a topping for pork tenderloin.

2. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.