Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Rhubarb Bellini

Hey friends,

Happy Mother’s Day! Chances are, brunch is handled and dinner is already in the works (and if not, we’ve got plenty of recipes ready for you right here). But there’s one thing that always gets overlooked: the drink! And personally, I think making someone a great cocktail is one of the easiest ways to show your love for them.

So today, we’re making a Rhubarb Bellini. It’s the perfect spring drink. Rhubarb is everywhere right now, and this recipe puts it to very good use. Not a drinker? The rhubarb compote is incredible mixed into lemonade or sparkling water too.

This recipe comes from a recent Homemade Live! episode where the incredible Ereka Vetrini and I cooked our way through bold Italian flavors and finished with this Bellini as the perfect toast to la dolce vita. You can find all the recipes here and watch the full episode on YouTube.

On that note, we’ve got a great lineup of live cooking classes coming your way this week. On Tuesday, Chef Nicco is teaching Wild Alaska Butter Salmon, Wednesday I’ll be making Florida Orange Juice Poached Salmon with Ginger and Coconut Milk, and on Thursday Chef Julie (new chef alert!) will walk you through the Mezze Party Platter + Cherry Espresso Tonic. Every class is live with real-time Q&A, so sharpen your knives, roll up your sleeves, and come cook with us!

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

For the Rhubarb Compote:

• 1 lb fresh rhubarb, roughly chopped

• 1⁄4 cup water

• 6 tablespoons granulated sugar

• Zest of one orange

For the Bellini:

• 1 ounce Aperol

• 1 bottle Prosecco, chilled

Upcoming Schedule

Tuesday 5/12 at 4:00pm PT

Wild Alaska Butter Salmon (~50min)
Roasted tandoori-spiced salmon gets tossed in a creamy, tomato-forward sauce with ginger, garlic, and warm spices. It’s rich but nourishing, cozy, and weeknight-friendly with minimal fuss. Chef instructor: Nicco

Wednesday 5/13 at 4:00pm PT

Florida Orange Juice Poached Salmon with Ginger and Coconut Milk (~50min)
A quick, one-pan salmon situation that feels way fancier than it is. The broth is a mix of Florida Orange Juice, coconut milk, and ginger that gently poaches salmon right alongside the vegetables. Serve it over rice or noodles and call it dinner. Chef instructor: Joel

Thursday 5/14 at 4:00pm PT

Mezze Party Platter + Cherry Espresso Tonic (~50min)
Join us for a flavor-packed class where we’ll build the ultimate swipeable platter for dipping and dragging. We’ll blend silky hummus, punchy homemade harissa, and herby green tahini in the KitchenAid® Pure Power Blender, then pair it with warm, sesame-crusted skillet flatbreads made right on the stove. We’ll share tips for ultra-smooth dips, balancing bold flavors, and assembling a spread with plenty of briny, creamy, and crunchy elements perfect for hosting with confidence. Chef instructors: Julie

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For more recipes like this and free virtual cooking classes

Cook Better, Live Better