Strawberry season is in full swing so it's time for me to make my Strawberry Rhubarb Sangria! I love a classic red wine sangria as much as the next girl but let's be honest, I can't serve red wine sangria all summer long, right? Right! Like any savvy girl I have a few favorite sangria recipes up my sleeve, like this Stawberry Rhubarb White Wine Sangria.
The major inspiration for this fruity white wine sangria is that it's strawberry season! Yay! Strawberry season around here is pretty short-lived so I try to make the most of it each year by using it in just about everything I make. True story. Rhubarb season on the other hand stretches all summer long, which means it's pretty much available in any backyard garden all of the time. It's no wonder why strawberry rhubarb is such a classic summer flavor: rhubarb with it's beautiful tart dark pink stalks and strawberries with their bright red color and sweet flavor, both ready in the garden in the same season. It was just naturally instinctive to try a crisp white sangria with strawberries and rhubarb. It's tart, it's sweet, and reminds me of homemade pie.
Strawberry season signals the start of the summer. It ties in with the last day of school and the start of camping season. I celebrated our first day out at the lake this summer by making a pitcher of this delightful sangria. I shared it with my mother-in-law and my husband's aunt who was visiting and brought a pitcher down to the dock at our neighbours. Let's just say that everyone was happy to see me! Haha! These gorgeous strawberries were picked locally and the garden rhubarb came out of my garden. Together they make a delicious sangria! This drink will be sure to please any white wine drinker and you may even convert a few red wine drinkers too!
- 8 rhubarb stalks chopped, about 2 cups
- 1 pint of strawberries, hulled and sliced
- 1/2 cup of blueberries
- 1/4 cup of sugar (optional)
- 1 bottle of white wine
- 1/4 cup of Triple Sec or other liqueur such as Brandy
- 1 bottle of sparkling water, or soda water in a pinch
1. In a medium saucepan bring about 2 cups of fresh water to boil
2. Add chopped rhubarb and half of the strawberries and reduce the heat to medium low
3. Simmer the rhubarb and strawberries until the rhubarb becomes very tender, about 10 minutes and let cool for 10 minutes, you don't want to work with it when it's too hot
4. In a fine colander or mesh strainer drain the liquid into a pitcher and discard the rhubarb and strawberry pulp, you can then strain the liquid through a cheesecloth to remove even the tiniest pieces if you wish, but this step is optional
5. Add the bottle of white wine to the strawberry rhubarb liquid and stir
6. Return the pot to the stove and add 1/4 cup of sugar and 1/4 cup of water to make a simple sugar, once the sugar has dissolved you can add some or all of it it to the mix, start off with half of the simple syrup and taste and add more if desired, or just add all of it if you like a sweet sangria
7. Add the rest of the strawberries and blueberries and any fruit of your choice and the Triple Sec and refrigerate for four hours or until completely chilled
8. When ready to serve add a tray of ice cubes and top off with sparkling water
9. When serving the sangria spoon out some of the fruit and ice if it doesn't pour into the glasses and enjoy!
We just moved to an acreage last fall and I was blown away this spring by the abundance of rhubarb from the rhubarb patch in our garden. It's a wonder I haven't been making rhubarb pies, rhubarb compote, rhubarb ice cream and rhubarb everything all spring! The truth is that the garden and the acreage is taking up a fair bit of my spare time. That's okay. It's a labour of love. There will be more time this summer for more rhubarb recipes!
So the other day after a busy morning in the garden I was craving a cool drink, something crisp and refreshing. And the rhubarb patch was staring right at me - Ahhhh! Rhubarb Coolers! So I grabbed some fresh stalks of rhubarb and headed to the kitchen.
Once I got going I couldn't believe the wonderful aroma coming from the pot on the stove when the rhubarb and orange peel were cooking. The smell wafted through the kitchen and throughout the whole house. Mmmmmm.... I could hardly wait for these wonderful rhubarb coolers to be ready!
If you can get yourself a bit organized early on in the day this gorgeous cooler will be ready for 5 o'clock drinks! The prep time itself isn't daunting, it's just that the rhubarb concentrate needs time to chill in the fridge before drinking. Just think of adding an ice cube and it melting and diluting your drink right away.... hmmmm.... ya, it's best to wait until it chills in the fridge!
This recipe combines rhubarb, and fresh orange juice and lemon juice. It's a wonderful summer flavour combination. You then mix it with a simple syrup to make a rhubarb concentrate. This is great because you can make a big batch of it at one time, perfect for parties, weeknight entertaining, or just having it on hand when you feel like a cool refreshing drink! Simply pour some of the rhubarb concentrate into a glass, add ice cubes, add an ounce of vodka or rum (optional) and top off with sparkling water.... soda water will do too in a pinch!
The best part about keeping the rhubarb concentrate in a pitcher in the fridge is that everyone can make it to their taste. I prefer mine with lots of sparkling water whereas my husband likes it a bit sweeter. And by not pouring in the alcohol in right away you can serve this as a non-alcoholic beverage to the kiddies and those who prefer to have a non-alcoholic drink! But if you're making this for a crowd grab a big punch bowl, you'll need it!
I promise you'll be making this all summer!
Oh - and what I forgot to tell you earlier was that while I was in the garden I came across this little tree frog just chilling in the rhubarb patch!
- 10 stalks of rhubarb, fresh or thawed from frozen
- 1 orange
- 1 lemon
- 1 cup of white granulated sugar (can substitute other sweeteners)
- fresh water
- rum or vodka (optional)
- 1 orange, 1 lemon and mint leaves for garnish
1. Bring a pot of fresh water to boil, approximately 4 cups
2. Chop the rhubarb stalks and add to boiling water and reduce to medium heat
3. Zest the peel of one orange and add to the pot
4. Cook until the rhubarb is soft and mushy - about 10 minutes will do
5. While the rhubarb is cooking get a fine wire mesh strainer, or cheesecloth and place it inside a colander, and put it over a wide-mouth pitcher, large bowl, or another pot that you can work with to create a solid base, you don't want your strainer to slip away!
6. Take the cooked rhubarb and pour the contents of the pot through your mesh strainer or cheesecloth and discard the solid pieces
7. Juice your lemon and orange and add the juice to your rhubarb concentrate.
8. Put a pot on to boil with another cup of water and one cup of sugar to make the simple syrup, keep on the heat until the sugar is dissolved
9. Add the simple syrup to the rhubarb water in a pitcher and put it in the fridge to cool
10. Once the concentrate has cooled and you're ready to serve pour 1/3 cup rhubarb concentrate, 2/3 cups sparking water, 1 oz of rum or vodka and a generous amount of ice into a glass
11. Garnish with lemon and lime wedges and a sprig of mint and enjoy!
* adjust the ratio to your taste - you may prefer it to be sweeter than this!
Makes 5 cups of rhubarb concentrate. Will yield about 10 servings when added to sparkling water.
Wife, mother and pilot, with a passion for good food.