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Rose and rhubarb Bellini

This cocktail has been our drink of the month in River Cottage Kitchen Axminster . Why not pop in and see what we have this month!


Begin by making the syrup.

Zest the orange.

Put the rhubarb, water, sugar, vanilla and orange zest into a saucepan and bring to a gentle simmer.

Simmer for 10 minutes and then remove from the heat.

Wrap the rose petals in a muslin cloth and tie tightly with a piece of string, creating a little bag.

Remove the rhubarb from the saucepan and place the muslin bag into the liquid left in the saucepan.

Leave in a cool place for 3 days to infuse.

Remove the muslin bag and bottle the liquid.

When you are ready to taste the fruits of your labour add the rhubarb and rose syrup to a champagne flute and top up with ice cold Prosecco.

Serve with a dried rose petal.

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Rose and rhubarb syrup

  • 200g rhubarb
  • 100ml cold water
  • 100g sugar
  • 1/2 tsp vanilla essence
  • 1/4 orange zested
  • 10 rose petals

Rose and rhubarb Bellini

  • 25ml of rose and rhubarb syrup
  • 100ml Prosecco

This recipe is taken from...

River Cottage HQ