Rhubarb Bellini: Combine all ingredients in a small saucepan and bring to a simmer. Lower the heat to a slow bubble and cook until the rhubarb softens to a mushy texture, about 15 minutes. Puree with an immersion blender and chill. Spoon 1-2 TBSP rhubarb puree into each champagne flute, and enjoy!
Pomegranate Pear Sparkling Lemonade makes 1 drink 2 Tbsp pear puree sparkling lemonade splash pomegranate juice pomegranate seeds for garnish, optional 1. Pour pear puree into the bottom of a champagne flute. Top with sparkling lemonade. Add a splash of pomegranate juice. Drop in a few pomegranate seeds.