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Heston's rhubarb fizz
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With its deep pink tinge and seductively unusual combination of flavours, this is the perfect Champagne cocktail for Valentine’s Day. Heston
30g Tate & Lyle Fruit Sugar (or fructose)
30g white caster sugar
500g rhubarb, chopped into very thin slices
24g Chase Rhubarb liqueur (optional, from selected stores)
½ vanilla pod, halved and seeds scraped out
1. Place the fruit sugar, caster sugar, rhubarb, grenadine, liqueur and the seeds of the vanilla pod into a bowl and cover with clingfilm. Put the bowl over a pan of simmering water, allow to stand for 1 hour. Remove the bowl, strain through a fine sieve and place both the reserved rhubarb syrup and the compote in separate bowls in an iced water bath.
2. Place 1½ tbsp of rhubarb compote with some of the reserved syrup into 2 chilled Champagne flutes, and fill to the top with chilled Champagne.
This recipe was first published in January 2014.