Rhubarb Soup with Prosecco

1. 1

   Cut the rhubarb crosswise into 1/2-inch slices and toss with the sugar.

2. 2

   Macerate for at least 1 hour, preferably overnight.

3. 3

   Place in a heatproof bowl or double boiler and heat slowly over simmering water.

4. 4

   Cook, stirring occasionally, for about 20 minutes, or until the rhubarb is soft and has given up its juices.

5. 5

   You want the rhubarb to be tender but still maintain its shape.

6. 6

   Pour the mixture into a fine-mesh sieve set over a bowl and strain out all the liquid.

7. 7

   Reserve about 3 nicely shaped slices of rhubarb for each serving, then put the remaining fruit through a food mill.

8. 8

   In the end, you should end up with about 1 cup each of juice and puree.

9. 9

   Combine the two and set in the fridge to chill thoroughly.

10. 10

    Right before serving, add the prosecco.

11. 11

    For each serving, measure out 1/2 cup soup and place in a bowl.

12. 12

    Decorate the top with reserved slices of rhubarb.

13. 13

    Dollop 1 teaspoon of yogurt into each bowl, and sprinkle with 1/2 tablespoon of the pistachios.

14. 14

    Garnish with mint if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.