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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Grab a handful of ingredients and make this sweet, tart, and pink sangria made with fresh or frozen rhubarb.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
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.
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