Strawberry-Rhubarb Sangría

strawberry-rhubarb-sangria
Photo by Greg DuPree
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  • Serves 4 (serving size: 1¼ cups)
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    Nutritional Information

    Per Serving

    • Calories 222 calories
    • Fat 0 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 11 mg
    • Protein 1 g
    • Carbohydrate 30 g
    • Sugar 22 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 82 mg

Combine the sugar and water in a small saucepan over medium; bring to a boil. Add rhubarb and 1 cup strawberries. Reduce heat and simmer, stirring often, until the fruit is tender, about 3 minutes. Pour the mixture through a wire-mesh strainer into a bowl; use the back of a spoon to squeeze out the juices. Discard the solids. Chill the syrup until cold, about 1 hour.

Combine the syrup, peaches, and the remaining 1 cup of strawberries in a 3-quart pitcher. Top with the chilled wine just before serving and garnish with mint.

Ingredients

  1. Check ¼ cup granulated sugar
  2. Check 1 cup water
  3. Check 2 cups diced rhubarb
  4. Check 2 cups sliced fresh strawberries, divided
  5. Check 1 medium ripe peach, sliced
  6. Check 1 (750-milliliter) bottle sparkling rosé wine, chilled
  7. Check 4 fresh mint sprigs

Directions

  1. Combine the sugar and water in a small saucepan over medium; bring to a boil. Add rhubarb and 1 cup strawberries. Reduce heat and simmer, stirring often, until the fruit is tender, about 3 minutes. Pour the mixture through a wire-mesh strainer into a bowl; use the back of a spoon to squeeze out the juices. Discard the solids. Chill the syrup until cold, about 1 hour.
  2. Combine the syrup, peaches, and the remaining 1 cup of strawberries in a 3-quart pitcher. Top with the chilled wine just before serving and garnish with mint.