03 May More rhubarb cocktails
For my pal Cindy, in smokin’ hot Katy, Texas: girl, you need this to cool yourself down!
I am not even gonna lie about it, this recipe is straight from page 69 of Jamie Oliver’s Jamie at Home: Cook Your Way to the Good Life. Thank you for sharing, JO.
300 g rhubarb, trimmed and finely sliced (this is equal to about 1 and a half cups)
75 g sugar (equals 1/3 cup sugar)
a bottle of bubbly, such as Champagne or Prosecco
Get yourself a small pan and throw in the rhubarb, sugar and a couple 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, stirring occasionally, until you get a thick compote consistency. Whiz up with a hand blender or regular blender until you have a lovely smooth puree. Leave to cool, then stire again and divide the puree between six glasses. Pour over your Prosecco or Champagne, stirring as you pour, with a long spoon or something similar, until the glass is three-quarters full. Top it up with bubbles and you’re done/ Cheers!