Rhubarb Bellini

Great concept, but I think the recipe instructions left out a step. First a lovely rhubarb-lemon compote is prepared, and the instructions say using 1-inch slices. You simmer for 15 minutes, then rapidly cool. The next step has you spooning the puree into classes, and topping with prosecco. I cut my pieces slightly smaller than 1/2 inch, and it still seemed like chunky rhubarb, with prosecco on top. The flavor combination was good, but I think you really need to purée the mixture before preparing the cocktails.