Strawberry-rhubarb sangria

This sangria is bubbly, sweet, tart and refreshing for a hot day

AUTHOR: Chatelaine


  • 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


  • 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)


  1. 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.
  2. SANGRIA: To serve, pour the wine, syrup, club soda and sliced strawberries into a pitcher. Add mint leaves and ice. Pour into glasses.

Source, image, credits & more information: Chatelaine