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Strawberry-Rhubarb Sangria

92

  • Prep Time10 mins
  • Total Time20 mins
  • Makes6 to 8 servings
Strawberry-Rhubarb Sangria

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 2/3 cup granulated sugar

  • 2/3 cup water

  • 1 1/2 cups coarsely chopped rhubarb

  • 1 cup coarsely chopped strawberries

  • 2 tbsp lemon juice

Sangria

  • 1 750-mL bottle chilled rosé wine

  • 1 1/4 cups strawberry-rhubarb syrup

  • 1 cup club soda

  • 1 cup sliced strawberries

  • mint leaves

  • ice, (optional)

Instructions

  • SYRUP: Combine sugar, water, rhubarb and strawberries in a medium saucepan. Boil over medium-high until the fruits turn mushy when pressed, 8 to 9 min. Strain, using the back of a spoon to press liquid out of fruit. Stir in lemon juice. Cool completely. Will keep, refrigerated, up to 1 week.

  • SANGRIA: To serve, pour the wine, syrup, club soda and sliced strawberries into a pitcher. Add mint leaves and ice. Pour into glasses.


Nutrition (per serving)

Calories 144, Protein 1g, Carbohydrates 21g, Fibre 1g, Sodium 13mg.

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