Rose-Rhubarb Sangria

Recipe

Drink
Rose-Rhubarb Sangria

Primary Media

glass of rose wine sangria

User Rating

5 out of 5 stars
Rate it:
4 ratings

Recipe Data

6
Servings
3hr
Prep
3hr20min
Total

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    Description

    Grab a handful of ingredients and make this sweet, tart, and pink sangria made with fresh or frozen rhubarb.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    2 c.water
    ½ c.Hy-Vee granulated sugar
    1 ½ c.rhubarb, fresh or frozen, cut into 1/2-inch pieces, plus additional for garnish
    1(750-ml) bottle rose wine, chilled

    Things To Grab

    • Medium saucepan
    • Fine-mesh strainer
    • Large pitcher
    • Vegetable peeler
    • Champagne flutes

    Directions

    1. Place water, sugar, and rhubarb in a medium saucepan over medium heat. Bring to a boil and reduce to a simmer. Simmer until mixture becomes slightly thickened and syrupy, about 10 to 15 minutes. Remove from heat and cool.

    2. Strain rhubarb syrup into a large pitcher and top with rose wine; stir to combine. Chill in the refrigerator for at least 2 hours.

    3. When ready to serve, use a vegetable peeler to create long thin strips of rhubarb. Place 1 to 2 strips of fresh rhubarb into champagne flutes. Pour rhubarb-infused rose into champagne flutes; serve immediately.

    Nutrition facts

    Servings

    180 Calories per serving

    Amounts Per Serving

    • Total Fat: 0g
    • Cholesterol: 0mg
    • Sodium: 10mg
    • Total Carbohydrates: 23g
    • Protein: 0g

    Daily Values

    0%
    Iron 0%
    0%
    Calcium 2%
    0%
    Vitamin D 0%
    0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Test Kitchen