The Rhubarbellini

1 Make a rhubarb purée by chopping 1 lb (455 g) rhubarb into 1-inch (2.5-cm) pieces and adding them to a saucepan with ¾ cup (175 mL) caster sugar and 4 tbsp (60 mL) water or freshly squeezed orange juice. Heat to a simmer, cover pot and cook for 10 minutes. Purée rhubarb in a blender or with an immersion blender. Strain through a fine sieve, if desired. Allow to cool then chill in the fridge.

2 To make cocktail, fill a Champagne coupe one-quarter full with rhubarb purée. Carefully top up with sparkling wine. Garnish with a thin wedge of pink grapefruit.

Makes 1 drink