Serious Eats: Recipes
Strawberry-Rhubarb Bellini with Basil
Tart rhubarb and sweet, red strawberries are the perfect foil for fresh basil in this pretty spring cocktail. You can refrigerate the unused portion of puree in an airtight container for up to one week.
About the Author: Heather Meldrom is a former Senior Food Editor at Martha Stewart. Currently she works as a freelance food stylist, writer, and recipe developer based in NYC. She can be found at heathermeldrom.com and sweetandsavored.com.
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