City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Rhubarb Bellinis
July August 2011

Bellinis, those slushy drinks typically made with peach purée and prosecco or sparkling wine, are given a smooth, tart kick with sweetened rhubarb. Try bubbly muscato for a more floral flavour. Adapted from Jamie at Home by Jamie Oliver.

3/4 - 1 lb. red rhubarb, chopped

1/4 c. sugar, or to taste

1 bottle prosecco, muscato or other bubbly wine, chilled

Put the rhubarb and sugar in a medium saucepan with about 2 T. water and set it over medium-high heat. Cook the rhubarb, stirring it often, until the mixture is very soft and most of the liquid has cooked off. Purée it with a hand-held immersion blender or transfer it to a regular blender and pulse until smooth. Refrigerate the mixture until well chilled. Alternatively, freeze the cooked rhubarb in a baking dish, then break into chunks and pulse in the food processor until slushy.

To serve the bellinis, divide the purée among
6 tall glasses and slowly pour the bubbly over
it, stirring each bellini with a long spoon.
Serve immediately. Serves 6.