Celebrate warmer days with a fun and fizzy Rhubarb Bellini Prosecco Cocktail! It's a refreshing sparkling wine cocktail made with an easy rhubarb compote and Prosecco.
After a long dreary winter, who's ready to celebrate Spring? With rhubarb sprouting in the garden, a glass of this Rhubarb Bellini Prosecco Cocktail is the perfect way to toast the arrival of warm weather!
It's a light and bright bubbly cocktail, delicately pink, with just enough sweetness to counteract rhubarb's tart flavour.
I made this for my sisters-in-law as a pre-dinner drink after a beautiful hike to a stand of old growth forest near where we live. We were hot, tired and thirsty, and this rhubarb cocktail went down easily!
I'm not a fan of sweet cocktails, usually opting for a simple glass of Sangria, so this Rhubarb Bellini was a perfect fit for me.
It has a delicate sweetness, mostly from the Prosecco and a little from the rhubarb compote used as a base.
This Bellini is lower in alcohol than most cocktails making it perfect for a brunch or a picnic.
This Rhubarb Bellini is the easiest cocktail you'll make all summer!
How to store
Unless you're serving a crowd, you'll have rhubarb compote left over. Store it in the fridge and use it to make a Strawberry Rhubarb Smoothie or Skinny Strawberry Rhubarb Parfait, or Creamy Strawberry Rhubarb Chia Overnight Oats or spoon it over a simple Lemon Ricotta Cake. You'll be glad you made extra!
I chose to keep this rhubarb cocktail simple, but you can embellish it by adding other flavours to the rhubarb compote. Try a touch of cinnamon or a hint of lemon or orange zest.
History of Bellinis
The original Bellini was made with Prosecco and puréed white peaches. It was invented in 1948 and served in the famous Harry's Bar in Venice, Italy.
Cheers! Here's to a warm and sunny spring and summer!
Rhubarb Bellini Prosecco Cocktail
- 10 oz Prosecco
- 4 tbsp rhubarb compote (instructions below)
- 2 cups chopped rhubarb
- 3 tbsp water
- 2 tbsp maple syrup
- To make rhubarb compote, put 2 cups chopped rhubarb stalks in a medium pot with 3 tbsp water and 2 tbsp maple syrup. Stir and bring to a boil. Reduce heat and simmer for 15-20 minutes until tender. Purée in a blender and store in the refrigerator.
- Spoon 3 tablespoons of rhubarb compote into each of 2 champagne flutes or cocktail glasses. Slowly fill glasses with Prosecco. It may bubble up, so add a little at a time to prevent it from overflowing.
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