Rose-Rhubarb Sangria

Recipe

Drink
Rose-Rhubarb Sangria

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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