The rhubarbs are looking fine in the garden but until they are ready for picking I had some left in the freezer from last year so as it is a beautiful sunny day why not make a Rhubarb Bellini!
Making a rhubarb puree is so simple. Rhubarbs, water, sugar and I also add a little vanilla. Cook until the rhubarb is soft and is falling apart then blitz with a stick mixer. I also put the puree through a sieve so I know it is smooth.
A couple of teaspoons (or how much you prefer) and top with Prosecco!
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