A delicious Rhubarb and orange bellini. A perfect cocktail for summer evenings.
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5 from 4 votes

Recipe: Spiced rhubarb and orange Prosecco cocktail

A delicious rhubarb and orange Bellini. A perfect cocktail for summer evenings. Make the syrup the day before and chill in the fridge overnight.
Servings: 6 glasses
Author: Helen Best-Shaw
Prep Time4 mins
Cook Time10 mins
Total Time14 mins


  • 200 g new rhubarb – choose the thinner pink stalks – cut into 2cm chunks
  • Zest or half an orange
  • 75 g sugar
  • 50 ml water
  • 1 segment of star anise – optional
  • 1 bottle Prosecco


  • Place all the ingredients (apart from the Prosecco) into a saucepan and bring to a gentle simmer over a low heat and cook until the sugar is dissolved and the rhubarb is soft.
  • Strain through a fine sieve, return to the pan and simmer until reduced to a thin syrup.
  • Chill overnight in the fridge.
  • Pour a tablespoon of the syrup into each Champagne glass and top up with Prosecco.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 116kcal | Carbohydrates: 15g | Sodium: 10mg | Potassium: 206mg | Sugar: 14g | Vitamin A: 35IU | Vitamin C: 2.6mg | Calcium: 40mg | Iron: 0.6mg
Course: Alcoholic Drinks
Cuisine: Drink
Keyword: orange Prosecco cocktail