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

 

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!!

27 Aug This entry was published on August 27, 2016 at 3:40 pm. It’s filed under Recipes, The Pottager and tagged bellini, rhubarb. Bookmark the permalink. Follow any comments here with the RSS feed for this post.