Rhubarb & Passionfruit Bellini

Because Pink Drinks are good drinks. Sunshine is not on option, it is an essential…


2 Stalks Rhubarb, finely chopped

120g Caster Sugar

70ml Water

10ml Passionfruit Liqueur, I use Passoa

Champagne to serve

Method :

1. Begin with the syrup, add all ingredients to a small pan and bring to a simmer. Simmer for 10 minutes or until the rhubarb is soft.

2. Allow to cool to room temperature then strain through a sieve then a coffee filter. Refrigerate until cold.

3. When ready, add 2 tsp Syrup to a flute, followed by the passionfruit liqueur. Top with Ice cold Champagne and serve.