Strawberry Rhubarb Bellini

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.


  • 4 oz. Nantucket Speakeasy Strawberry Rhubarb Mixer
  • 1 bottle chilled Prosecco or Champagne
  • 4 fresh long-stemmed strawberries for garnish


  1. For each Bellini, pour 1 oz. of Strawberry Rhubarb mixer into a fluted glass.
  2. Slowly pour in enough Prosecco or Champagne to fill the glass.
  3. Stir gently with a swizzle stick to blend.
  4. Garnish each flute on the rim with a notched long-stem strawberry. (Makes 4 Bellini's).

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