Never let it be said, possums, that we don't listen to what you say. Ask and ye shall receive (well, within reason, of course).
You asked for the recipe for Stephanie Izard's rhubarb bellini, and we set out to get it. Miss XaXa wrote to Stephanie, asking how to make the rhubarb puree to be added to the champagne or prosecco, and this is the reply from Stephanie herself:
thanks for your interest in the rhubarb bellini. umm... i don't have the exact measurements but here's a quick guesstimate, 4 cups of chopped rhubarb 1 cup of sliced strawberries, 1/4 cup of white balsamic vinegar and half a cup of sugar and cook in a pot until tender then puree!
In addition, Stephanie confirmed that she will be participating in the Chicago Green City Market Chefs' Summer BBQ Festival on July 17 from 6:00 p.m. to 8:00 p.m. at Lincoln Park. Proceeds go to support the non-profit Green City Market, which, as you may remember, played host to one of this season's Quickfire Challenges. Other participating chefs who also appeared as guest judges this season are Rick Bayless, Paul Kahan and Koren Grieveson. So if you want to meet Stephanie, be sure to get your tickets.