The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry

Rhubarb Bellinis, To Love and To Cherish


belliniTSTMy husband and I got married during rhubarb season, and as our anniversary approaches, rhubarb seems a fitting ingredient to celebrate our marriage. The rhubarb plant is a hardy one, but requires space, patience, and a cooler climate to flourish. Awaiting harvest season can seem like an eternity, but given time to grow roots throughout the colder months and extend its reach under ample direct sunshine, the harvest is often abundant. The subtle sweetness and tenderness of rhubarb reveals itself over time and effort, through slow cooking to melt the fibrous stalks into a soft and delectable richness. Combine rhubarb with extra doses of sweetness, and it achieves an even more delightful balance of flavor. Get a little bubbly with it, and it sparkles. Here’s a toast to our marriage, which gets sweeter and richer and more tender over time.RhubarbBellinisTitledTST

Rhubarb Bellinis

Adapted from Marcus Samuelsson’s recipe. I wanted to keep the bright red color and fresh texture of the strawberries, so I didn’t stew them with the rhubarb, and I doubled the overall rhubarb-strawberry syrup.

  • Β one bottle of Prosecco
  • 2/3 cup granulated sugar
  • 2/3 cup water
  • 1 cup chopped rhubarb (about 1/4-inch-thick pieces)
  • 1 cup strawberries, cut into bite-size pieces, plus more whole strawberries for garnish


  1. Chill the Prosecco in the fridge; transfer to the freezer a half-hour before opening for extra cold and crisp bellinis.
  2. In a small saucepan, combine the sugar and water and heat over low heat to dissolve the sugar. Add the chopped rhubarb and simmer slowly until tender, 10 to 15 minutes. Let cool slightly.
  3. Transfer rhubarb mixture to a blender and add the chopped fresh strawberries; blitz until smooth.
  4. Chill the syrup, and when ready to serve, spoon 2 Tbs. of it into each champagne flute and top with Prosecco. Garnish with extra fresh strawberries.
  5. Cheers!


Author: Laura Haugen

Writer, Traveler, Foodie

19 thoughts on “Rhubarb Bellinis, To Love and To Cherish

  1. Cheers to you too! What a lovely bellini recipe…

  2. Yum! Love any kind of Bellini, but rhubarb-strawberry combo sounds divine.

  3. The rhubarb and strawberries give this Bellini such a beautiful color. Sounds delicious….if “Bellini” is in the name, I’ll drink it!

  4. I just know I would love this- Enjoy!

  5. Beautiful bellini, another great rhubarb recipe. What a perfect drink to toast your anniversary. I love your photo’s!

  6. Can’t wait for my rhubarb patches to grow – will revisit your post for these great rhubarb recipes.

  7. Love bellini- so refreshing! Loving the rhubarb version!

  8. I love this idea. I love that you think of your anniversary in terms of food seasons. We’re approaching our second anniversary in two weeks and I think I’ll make this if it’s not too sweet. This is your second rhubarb recipe that’s tempting me. I think I’m going to do it!

    • Thanks, and Happy Anniversary to you guys too! I think you could reduce/omit the sugar here if you want to keep the rhubarb a little tart, the strawberries alone already add a good amount of sweetness.

  9. You are killing it with these rhubarb recipes! Pinning this now πŸ™‚

  10. What a different flavor for bellinis!

  11. Today is my last day of work before spring break. Your bellini would make the perfect celebratory drink, Laura!

  12. I love rhubarb, too, but my garden is not big enough to grow it myself. Very lovely recipe, I’d love to have one now!

  13. So pretty!! My rhubarb is waking up. Let’s see if I’ll have the heart to cut the stems. I should really just plant more, don’t you think? πŸ™‚

  14. These are definitely going on my Spring to-do list!

  15. Pingback: Strawberry & Rhubarb Roundup | The Seasoned Traveler

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