Prosecco with Rhubarb Compote

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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)
How healthy are the main ingredients?
RaspberryRhubarbPeach

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.