Pink sparkle

SERVES: 4 takes: 30 MINS plus SETTING time

Is it a dessert, is it a cocktail? It’s both and delicious too!

What You’ll NEED

■ 500-600g very pink rhubarb,

trimmed and cut into chunks ■ 175g caster sugar

■ 6 leaves of gelatine

■ 50ml chilled Prosecco,

or other sparkling wine

Put the rhubarb in a pan with the sugar and 400ml water. Bring to the boil. Stirring, simmer gently for 10-15 mins, without stirring, until the fruit is soft.

1Tip the fruit and juice into

2

a large sieve over a large measuring jug or bowl. Leave it for about 15-20 mins for the juice to run through — don’t push it through, otherwise the juice will be cloudy.

You should have 500-600ml 3

juice. Make it up with water if necessary. Pour the juice into a clean pan. Add the gelatine leaves. Leave for 5 minutes for them to soften, then put the pan on a low heat and stir until the gelatine dissolves.

Take off the heat. Leave until 4 just beginning to thicken, then whisk in the wine. Pour into a jug then glasses. Leave to set in a cool place. It will be a soft set. 209 cals; 0g fat