Rhubarb Soup With Prosecco

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 fresh mint sprigs, for garnish (optional)

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 rhubarb is soft and has given up its juices. Rhubarb should be tender but still maintain its shape.

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

You should end up with about 1 cup each of juice and puree. Combine them and refrigerate to chill thoroughly.

Just before serving, add the prosecco.

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

Makes 4 servings.

— Recipe adapted by McClatchy News Service from "New Italian Kitchen," by Ethan Stowell and Leslie Miller.


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