Strawberry Rhubarb Bellinis

Strawberry Rhubarb Bellinis

Switch up your brunch cocktail game with these simple strawberry rhubarb bellinis.

Hope all you moms out there had a lovely Mother’s Day! Rather than facing the brunch crowd this year, Bry and I headed over to my parents’ house and made brunch for my mom at home. While the apple, bacon and cheese egg bake was delicious (I’ll have to make it again to share with you all!), the real stars of the meal were the fresh croissants from Rolling Pin Bakery (the almond apricot croissant was to die for!) and these strawberry and rhubarb bellinis.

Plate of croissants

My mom is all about champagne cocktails (seems to run in the family ? ), but I wanted something a little more special than mimosas. I can’t claim that I drink a lot of bellinis; in fact I had never heard of them up until a few years ago when my cousin introduced me to them, but anytime I see one on a brunch menu I always give it a shot.

In case you aren’t familiar, a bellini is traditionally made up of Prosecco and peach juice. While we stuck with tradition by using Proscecco rather than champagne, I swapped out the peach juice for strawberries and rhubarb to keep with the spring-time theme. Rather than a simple syrup, this recipe makes more of a puree. Don’t worry – it still mixes in great with the Prosecco!

Jar of strawberry rhubarb puree

To make the strawberry rhubarb puree, simply combine ¾ cup water, 1 tablespoon of sugar, 1 ½ cups quartered strawberries, and 2 stalks of sliced rhubarb in a saucepan. Bring to a boil then simmer for 5 minutes; allow to cool for 10-15 minutes before throwing it in the blender. Mix until smooth then add a few teaspoons to each glass and fill with bubbly. Yes, it’s more work than pouring orange juice into a glass, but the color and taste make it so worth it!

P.S. This post was supposed to go out on Monday, but I just couldn’t keep up this week. We are officially closing on our house so it’s been lots of paperwork, phone calls, and emails. But come Monday the craziness will be over and we can move onto the fun part of moving in and decorating :). While this post should’ve come out earlier this week, you now don’t have to wait all week to make these for brunch 😉 

So here’s a toast to springtime cocktails!

Pouring prosecco over strawberry rhubarb puree

Strawberry Rhubarb Bellinis

Switch up your brunch cocktail game with these simple strawberry rhubarb bellinis.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Drinks
Cuisine: American
Keyword: Cocktail, Rhubarb, Strawberry
Servings: 1 cup of puree
Calories: 102kcal

Ingredients

  • 2 stocks fresh rhubarb sliced
  • 1 1/2 cups quartered strawberries
  • 1 Tbsp sugar
  • 3/4 cup water
  • Prosecco or sparkling wine of choice

Instructions

  • Place all ingredients in a medium saucepan over medium-high heat. Bring to a boil. Once boiling, reduce heat and simmer for 5 minutes.
  • Remove pan from heat and allow mixture to cool, about 10-15 min.
  • Pour mixture into blender and blend until smooth.
  • Add 1-2 tablespoons to each glass and top with prosecco. Enjoy! (Note, the puree can be made in advance and stored in the fridge until ready to use)

Notes

Nutrition for 1 tablespoon of strawberry rhubarb puree: 5 calories, 0 g saturated fat, 1 g carbohydrate, 1 g sugar, 0 g fiber, 0 g protein Nutrition for 1 Tbsp puree + 5-oz Prosecco: 102 calories, 0 g saturated fat, 25 g carbohydrate, 3 g sugar, 0 g fiber, 0 g protein *note exact amounts will vary by brand of Prosecco

[sp_recipe]

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About Kelli McGrane Headshot

I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

About Kelli McGrane Headshot

Welcome to The Healthy Toast!

Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!

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