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

Rose-Rhubarb Sangria

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.

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

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.