Rhubarb Bellini
A tart and lightly bitter take on the classic Bellini, featuring honey-sweetened rhubarb and a splash of Aperol for a hint of citrusy depth. Perfect for brunch or a celebratory toast.
Rhubarb Bellini
Servings: 4
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients:
For the Rhubarb Compote:
- 1 lb fresh rhubarb, roughly chopped
- 1⁄4 cup water
- 6 tablespoons granulated sugar
- Zest of one orange
For the Bellini:
- 1 ounce Aperol
- 1 bottle Prosecco, chilled
Instructions:
- Make the Rhubarb Compote: In a medium saucepan, combine rhubarb, water, sugar, and orange zest. Heat over medium-high, stirring occasionally, until the rhubarb breaks down completely. Remove from heat, stir in vanilla, and let cool. Strain through a fine mesh sieve, pressing to extract as much liquid as possible. Chill the purée until ready to use.
- Assemble the Bellini: Spoon 1–2 tablespoons of rhubarb purée into each champagne flute. Stir in 1⁄4 ounce Aperol per glass. Top slowly with chilled Prosecco, allowing the bubbles to mix naturally. Stir gently if needed and serve immediately.
