Don't let balmy summer-like days fool you: The calendar and local farmers everywhere both know it's still early spring. Which means it's time for Babbo's rhubarb Bellini, an attractively tart and sweet mixture of prosecco and rhubarb puree. If you're not in Manhattan, you can easily make it yourself: A batch of rhubarb puree takes 25 minutes to make and 30 minutes to chill. Then spoon ½ c. puree into a pitcher, pour in a bottle of prosecco, stir, and serve. It's an elegant and nearly effortless drink, just be sure to get as dry a prosecco or sparkling wine as possible.

Babbo, 110 Waverly Place, New York City; 212-777-0303.