Jamie at homeJamie GBJamie 15A little something for the weekend- a Rhubarb Bellini from Jamie Oliver’s ‘Jamie at Home’. Jamie Oliver has encouraged so many new cooks, improved school meals, promoted British cooking and now he’s showing us how to cook at speed in his latest book ‘Jamie’s 15-minute meals’ Give it a try!
Jamie’s Rhubarb bellini
300 g rhubarb, trimmed and finely sliced, 75 g sugar,1 bottle Prosecco or Champagne.
Put the rhubarb, sugar and a couple of tablespoons of water in a small pan with a lid on top. Bring to the boil and simmer for a couple of minutes then remove the lid and simmer for a few more minutes, stirring occasionally, until the consistency is like a thick compote. Blend with a hand blender or in a liquidizer until smooth. Leave to cool then divide the purée between six glasses. Pour over your fizz, stirring as you pour, until the glass is three-quarters full. Top it up with bubbles and enjoy!


Posted on February 22, 2013, in Authors, Wakefield. Bookmark the permalink. Leave a comment.

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