This was the apertiff we shared with our friends Cathy and Nigel, during our “virtual dinner party”
Ingredients
300 g rhubarb , trimmed and finely sliced
75 g sugar
1 bottle Crémant de Loire Prosecco or Champagne
In a small pan add the rhubarb, sugar and a couple of tablespoons of water. Put a lid on top, bring to the boil and simmer for a couple of minutes.
Remove the lid and simmer for a few more minutes, or until you get a thick compote consistency, stirring occasionally.
Whiz up with a hand blender or in a liquidizer until you have a lovely smooth purée. Leave to cool, then stir again. Add to the glasses.
Pour over your fizz of choice. stirring as you pour, with a long spoon or something similar, until the glass is three-quarters full.
Original recipe “Jamie at home”
It’s also really good ‘fortified’ with a 1/2 shot of rhubarb gin !