I have had a challenging, stressful, crazy, exciting, action packed week. It’s been really full on and I am exhausted but I have accomplished so much and really put myself out there this week and have been met with nothing but positivity! And now i can’t wait to sit down and enjoy one of these rhubarb & strawberry bellinis.
I know, I know it’s another pink drink, I promise I will mix it up next week but the strawberries have been amazing lately and I do love a pretty pink drink. Does that make me a girly girl? Hmm… I never would have described myself as a girly girl but maybe I am. I’m actually really ok with that.
Girls or ladies should be girly and enjoy pretty things and pink drink if that’s what makes us happy right? Let’s make this weekend about what makes us happy. Take some time out for self care, or spend time with family or friends, make doing whatever makes you happy a priority!
And definitely have a cocktail or two!
Weekends always need cocktails, it’s like a prerequisite right? It is in my weekends! Sometimes I like to make a cocktail and sit outside and relax for half an hour. It makes me feel a little spoilt 🙂
These really are simple, you can make the rhubarb syrup and strawberry puree up to 3 days in advance and then just add them to a champagne flute and slowly pour in the sparkling rosè and enjoy!
If you have a wine bottle stopper for sparkling wine you can even make one, just for you. And why not? treat your self! A round of rhubarb & strawberry bellinis for everyone!
If you make this recipe or anything else from Rachael’s Foodie Life, make sure to post it and tag me so i can see all of your creations!
#rachaelsfoodielife and @rachaelsfoodielife on instagram
Rhubarb & Strawberry Bellinis
- 1 tablespoon rhubarb syrup
- 1 tablespoon strawberry puree
- sparkling rosè
- 360 grams rhubarb
- 1/3 cup sugar
- 1 & 1/2 tablespoons lemon juice
- 1/2 cup water
- 250 grams strawberries
Place rhubarb syrup & strawberry puree in a champagne flute, stir together. Slowly pour rosè into the glass, gently stir to combine. Serve and enjoy!
Cut the rhubarb into 2cm chunks. Place the rhubarb, sugar, lemon juice and water in a small saucepan and cook over medium heat for 10-15 minutes or until the rhubarb has completely collapsed.
Place a sieve over a bowl and pour the rhubarb and syrup into the sieve. Allow to sit for 1 hour to drain. pour the syrup into a bottle or jar and place in the fridge until needed.
Remove the strawberry stems and place them into a food processor and blitz until pureed.
Pour the puree into a sieve and using a spoon press the pulp through the sieve removing the seeds. You should have about 1/2 a cup of puree.
NOTE: Keep the rhubarb pulp! I have a recipe coming up on Sunday that uses it. It's also great in yogurt or oats.
NOTE: You don't have to remove the seeds. I removed them so the texture was smoother.