Rhubarb bellini

I recently had this fantastic drink at my mates Arthur and Jamie's restaurant (Acorn House in London, worth a visit). Not only was it a refreshing start to our meal, but it also reflected the rhubarb season brilliantly. You can buy some half-decent sparkling wines and Proseccos with reasonable price tags these days, so this recipe makes you feel like you're having a bit of affordable luxury. It's based on the classic bellini, which is made by mixing Prosecco or Champagne with a peach purée, and you're going to love it. PS I really like serving this cold cold cold on a hot day, so I put the bubbly into the freezer about 40 minutes beforehand. Don't forget it's there!