Rhubarb Bellini

I love coming up with all sorts of rhubarby concoctions, and this sparkly drink is just perfect to celebrate rhubarb season. I came across this cocktail at a bar in Copenhagen and instantly fell head over heels for this fizzy treat. By macerating instead of cooking the rhubarb, it keeps its crunch, which is surprisingly pleasant, and original. I hope you like this cocktail as much as I do!

This is a recipe from my book ‘Barcelona, Istanbul, Berlin’.

April 19, 2021

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Rhubarb Bellini

70g rhubarb
35g sugar
70ml white wine
1 tsp vanilla bean paste or ½ vanilla pod
1 bottle Crémant or sparkling wine

Serves 6 • Prep 10’ • Resting 4h • Easy

Wash the rhubarb and cut into tiny cubes of approximately ½cm. Put into a bowl, add the sugar, white wine and vanilla bean paste.

If using a vanilla pod: slice open lengthwise, scrape out the seeds and add to the rhubarb. Mix, cover the bowl and leave to macerate for at least 4 hours.

When ready to serve, drop 2 teaspoons of rhubarb into a champagne glass. Add a few teaspoons of the rhubarb syrup to taste, then top up with Crémant or sparkling wine.

TIP: This rhubarb syrup also tastes great mixed with white wine. In that case it’s more like a Kir

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