Strawberry-rhubarb sangria

Prep 10 min
Total 20 min
Serves 6 to 8



2/3 cup
granulated sugar
2/3 cup
1 1/2 cups
coarsely chopped rhubarb
1 cup
coarsely chopped strawberries
2 tbsp


1 750-mL bottle
chilled rosé wine
1 1/4 cups
strawberry-rhubarb syrup
1 cup
1 cup
sliced strawberries
ice, (optional)


  • 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.



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

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