Rhubarb is one of those love-hate foods. For me, it’s all about the love. Not only do I like the tartness, a zinging alternative to too-cloying desserts, but it’s pretty, too. Yes, it’s pink and it’s pretty and I’m secure enough to admit it. With the gentle bubbles emanating from the prosecco, this soup is impressive enough to end a fancy spring meal, and it’s easy, to boot.

　　

Ingredients

serves 4

　　2 pounds rhubarb (about 6 large stalks)

　　1 cup sugar

　　1/2 cup dry prosecco

　　4 teaspoons plain, Greek-style yogurt

　　2 tablespoons crushed toasted pistachios

　　4 sprigs mint, for garnish (optional)

　　

Step 1

Cut the rhubarb crosswise into 1/2-inch slices and toss with the sugar. Macerate for at least 1 hour, preferably overnight. Place in a heatproof bowl or double boiler and heat slowly over simmering water. Cook, stirring occasionally, for about 20 minutes, or until the rhubarb is soft and has given up its juices. You want the rhubarb to be tender but still maintain its shape.

　　

Step 2

Pour the mixture into a fine-mesh sieve set over a bowl and strain out all the liquid. Reserve about 3 nicely shaped slices of rhubarb for each serving, then put the remaining fruit through a food mill.

　　

Step 3

In the end, you should end up with about 1 cup each of juice and purée. Combine the two and set in the fridge to chill thoroughly.

　　

Step 4

Right before serving, add the prosecco.

　　

Step 5

For each serving, measure out 1/2 cup soup and place in a bowl. Decorate the top with reserved slices of rhubarb. Dollop 1 teaspoon of yogurt into each bowl, and sprinkle with 1/2 tablespoon of the pistachios. Garnish with mint if you like.

　　Ethan Stowell's New Italian Kitchen