Prosecco with Rhubarb Compote
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 350 Rhubarb
- 2 Peaches
- 4 Tbsps Raspberries
- 120 milliliters lemon juice
- 5 Tbsps powdered sugar
- 2 Tbsps Rose water
- 400 milliliters Prosecco
- 2 tsps Lemon peel
- 4 Tbsps Lemon sorbet (optional)
Preparation steps
1.
Rinse, trim, and chop the rhubarb. Rinse, peel and chop the peaches. Rinse the raspberries, puree and strain through a sieve. Heat the raspberry puree, lemon juice, powdered sugar, rose water and 4 tablespoons of water. Add the rhubarb and simmer for about 3 minutes.
2.
Cool the rhubarb mixture and divide into glasses with the peach pieces. To serve, fill the glasses with prosecco and garnish with lemon zest. Optionally, add a small scoop of lemon sorbet.
