Rhubarb Bellini

3/4 lb (375 g) rhubarb, trimmed and finely sliced
1/4 cup (60 mL) sugar
A bottle of bubbly, such as Prosecco or Champagne

Get yourself a small pan and throw in the rhubarb, sugar, and a couple of tablespoons of water. Put a lid on top, bring to the boil, and simmer for a couple of minutes. Remove the lid and simmer for a few more minutes, stirring occasionally, until you get a thick compote consistency.

Whiz up with an immersion blender or in a standard blender until you have a lovely smooth purée. Leave to cool, then stir again, and divide the purée among 6 glasses. Pour over your Prosecco or Champagne, stirring as you pour with a long spoon or something similar, until each glass is 3/4 full. Top it up with bubbles and you’re done. Cheers! Serves 6.

Source: "Cooking With Jamie Oliver," from alive #318, April 2009