I have never met a glass of champagne I didn't like. I know it’s not for everyone, but I love the bubbly stuff. And find it’s a great drink to experiment with. So on Easter, I made rhubarb bellinis.
I used a Jamie Oliver recipe for the puree, but you hardly need a recipe: just simmer ¾ pound sliced rhubard with ¼ pound sugar and a couple tablespoons of water. After it boils, let it simmer and thicken with the lid off for a few minutes, then puree in a blender. I have to say, this is a magic ratio for me. I have always loved the idea of rhubarb – I mean, who doesn’t like that beautiful deep pink? But recipes call for so much sugar to balance out the tartness that most rhubarb creations are too sickly sweet for me. But this ratio is perfect. Still tart and earthy, but not too much so.
I added a tablespoon or so to individual glasses of champagne on Easter. And while it turned the champagne a lovely blush color, the whole thing was too fussy for me – I had to really get in there and manhandle the drink to dissolve the puree, which felt like nonsense to me.
So I have since found better uses for the puree – particularly, as a topper for toast and ice cream. The color is so vibrant and happy for the breakfast table.
Especially on royal wedding mornings.