The word rhubarb comes from the Latin expression reuburbarum, which literally means "barbarous root", since this plant was introduced into the Roman world by foreign peoples, coming from Asia.

The green, fruity note of rhubarb is difficult to define, being characterized by an ambivalence between a sweet side and a sour one. The same ambivalence can be found at a visual level in the shades of its leaves, which range from a very bright red to light green.

If your age allows you to go beyond rhubarb pies and jams and you’d like to experiment this ingredient in a liquid version, here's our recipe for an Italian-inspired cocktail, the Rhubarb Strawberry Bellini:

  • 250 g of rhubarb
  • 125 g of strawberries
  • 50 g of sugar
  • 10 tablespoons of water
  • 1 bottle of champagne

1. Wash the rhubarb and cut it into pieces by removing the threads.

2. Wash the strawberries and rinse them.

3. Cook the rhubarb for about 5 minutes with the sugar and water, stirring often, add the strawberries after cutting them in half, continue cooking for 2 minutes and remove from the heat.

4. Blend the fruits and the juice with a blender and let it cool. When serving, divide the fruit into glasses, pour in some champagne, mix and fill up the glass of champagne.