Rhubarb rumba
We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Rhubarb rumba
A British twist on the bellini
A British twist on the bellini
Serves 1
DifficultySuper easy
Nutrition per serving
Calories 96 5%
Fat 0g 0%
Saturates 0g 0%
Sugars 16.4g 18%
Salt 0g 0%
Protein 0.5g 1%
Carbs 16.4g 6%
Fibre 0.4g -
Of an adult's reference intake
Ingredients
- 1 stick of rhubarb
- 1 tsp sugar
- 30 ml rhubarb syrup , or cordial
- Martini prosecco , chilled
Method
- Recipe by Andy Harris
- You can get rhubarb cordial online and it's worth tracking down for this really special twist on a Prosecco cocktail
- Preheat your oven to 180°C/350°F. Using a mandolin or peeler, thinly slice the rhubarb lengthways, then place on a baking tray and sprinkle with the sugar. Bake for 10–12 minutes until soft, then transfer to a plate to cool. A few minutes before serving, place 2 rhubarb strips in each glass, cover with rhubarb syrup or cordial and allow to macerate for a few minutes. Top up each glass with chilled Prosecco and serve.