rhubarb bellinis
10 stalks of rhubarb, sliced1/2 cup water
champagne or prosecco
mix sugar with water. simmer until sugar has dissolved and combine with the rhubarb. bring to a boil, and simmer for at least 8 minutes. blend, let cool and refrigerate.
add three or four teaspoons of the rhubarb compote to a glass and fill with chilled champagne. stir and enjoy. they are great. and you can actually make them with just one arm!
posted by florian at 00:49
3 Comments:
yum :)
mummys rhubarb compote, fresh cooked with cold milk- summertime
sitting in the garden listening to the birds
wanne be child again...
Thanks for commenting on my blog. I hope you post more frequently, I enjoy your writing and sense of humor.
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