I was down in North Devon last weekend, at my sister in law’s.  I was giving her a hand with her vegetable plot Which contained a large amount of rhubarb.

Not only the big old stems which you could use as cricket bats but some new young shoots still pink.  I was on a short holiday, there were bubbles in the fridge…. what more of an excuse did I need.  And how easy is it.

Ingredients

500g rhubarb chopped
70g sugar
a dash or water
a dash of lemon 

1 bottle of fizz either champagne or prosecco

stewed rhubarb

stewed rhubarb

making rhubarb bellinis

Method

Method is a bit of a strong word or heading!  There is so little to do, 

put the rhubarb sugar and water into a pan, bring to boil and simmer 
until it has turned into a mush

liquidize to turn into a smooth paste
add the lemon juice for an extra ping

Put a spoonful into the bottom of each champagne glass

Pour in the fizz gently
stir to mix together...............
............... And Drink!!