The perfect seasonal cocktail for a weekend of partying (well two parties anyway and that counts as a major event in our books). You need a bit of forethought to make the rhubarb syrup so these aren’t the most spontaneous of drinks but it’s worth it, these are delicious, the slight sharpness of the rhubarb works perfectly with the fizz.
500g of rhubarb
a few tablespoons of vanilla or regular sugar
Bottle of prosecco
Slice the rhubarb into rough chunks, using up as much of the pink end of the stem as you can. Put into a roasting dish and sprinkle with the sugar. I use about 4 tablespoons but adjust according to your own taste. Cover the dish with tin foil and put in an oven heated to 170 degrees for 25 minutes.
Remove from the oven and check the rhubarb is sufficiently squidgy. Tip it into a large sieve over a pan or bowl and leave it for about an hour for all of the juice to run out. Decant the juice – you should get about 300ml of juice which is enough to make 12 rhubellinis. You can use the leftover rhubarb chunks for something else – crumble or my current favourite, on top of homemade granola with yogurt and pumpkin seeds. Or try this recipe for rhubarb fool .
To assemble the rhubellinis (can you tell I like typing this new word) pour some of the syrup into a champagne flute and top up with the prosecco. The rhubarb makes the prosecco fizz like mad so some patience is required. Cheers!