Celebrate the Oscars in Style With Our Strawberry And Rhubarb Bellinis
Categories: Cocktails

Celebrate the Oscars in Style With Our Strawberry And Rhubarb Bellinis

We love the Oscars at Brit + Co. Fairy-tale dresses, gorgeous celebs and must-try hair styles — what’s not to love? Oh yeah, and something about awards too (personally, we prefer the cookie version!). We’re getting organized for our Oscars viewing party early this year with party ideas, games, food and plenty of bubbly in the form of these strawberry and rhubarb Bellinis! Make this easy, fruity puree, swirl it with your favorite prosecco or Champers and you’ve got THE drink of the evening. It’s also a great cocktail for Valentine’s Day (served with some strawberry and chocolate desserts, of course!).

Ingredients:

Serves 8

  • 1 ½ cup diced rhubarb
  • 5 Tablespoons granulated sugar
  • 1 ½ cups chopped strawberries
  • 1 bottle prosecco or Champagne, chilled

Instructions:

  1. Place the rhubarb, sugar and two tablespoons of water in a saucepan. Put a lid on the pan and heat on a medium heat for 5-6 minutes, until the rhubarb starts to soften. Add the chopped strawberries, and cook — this time uncovered — for a further 5-6 minutes (until the strawberries are soft).
  2. Turn off the heat, and carefully blend using a stick blender. You should get around two cups of puree. Leave to cool. Once cool, you can use immediately, or cover and chill for up to a day if you want to get ahead.
  3. Spoon 4-5 tablespoons of puree into a Champagne flute. Fill the glass two-thirds full with bubbly and stir. Top with more prosecco or Champagne and serve.

Place the rhubarb, sugar and two tablespoons of water in a saucepan. Put a lid on the pan and heat on a medium heat for 5-6 minutes, until the rhubarb starts to soften. Add the chopped strawberries, and cook — this time uncovered — for a further 5-6 minutes (until the strawberries are soft). Turn off the heat, and carefully blend using a stick blender. You should get around two cups of puree. Leave to cool. Once cool, you can use immediately, or cover and chill for up to a day if you want to get ahead.

Spoon 4-5 tablespoons of puree into a Champagne flute. Fill the glass two-thirds full with bubbly and stir. Top with more prosecco or Champagne and serve.

Note: For a pretty look, you can decorate the glasses with strawberries and lightly poached rhubarb. For the strawberries, simply cut in half and then make a little cut in the bottom of the half-strawberry so that you can slip it onto the edge of the glass. For the rhubarb, poach eight short rhubarb stocks in a little water with two tablespoons of sugar for 3-4 minutes, so they’re slightly softened, but firm enough to stand up in the glass.

Leave to cool before adding to the Bellinis.

What will you be eating and drinking for your Oscars party? We’d love to know! Share your ideas with us on Twitter @BritandCo, and follow us on Pinterest for more party ideas!