What I’m bringing… Strawberry-Rhubarb Sangria

As long as I can remember my parents have grown rhubarb in their garden. Some summers it would grow like weeds. My mom would make pies AND crisps with it after giving it away to neighbors by the bagful. My mom sent me a bag just the other day and after deciding against a crisp because there really wasn’t enough, I decided on a cocktail. Since strawberries pair well with rhubarb I knew that the cocktail would also include some of those. A quick google search led to many mentions of strawberry-rhubarb Sangria which sounded fantastic to me so I went to work.

{don’t mind the black specks… they are just vanilla bean scrapings that made their way through my strainer}

{I bought this jug with spigot for $5 at the store, perfect for serving Sangria}

Strawberry-Rhubarb Sangria

• 1 c granulated sugar
• 1 whole vanilla bean, scraped
• 2 c rhubarb, coarsely chopped
• 1 pint fresh strawberries, hulled and halved
• 4 oz brandy
• 1 bottle prosecco
• 1 c merlot (or other dry red wine)
• 4 limes

In a saucepan, combine granulated sugar, 1 c water and the vanilla bean. Simmer until the sugar dissolves, turn off heat, and add chopped rhubarb. Cover for 5 minutes. Break up rhubarb with a spoon, and set aside for 30 min, then strain.
Crush 3/4 of the berries into the brandy in a bowl; let sit for 30 minutes. Strain. Combine brandy mixture, prosecco, red wine, lime juice and the rhubarb syrup in a pitcher, and stir in 2 additional limes (sliced) and rest of strawberries.

Serve over iced or well chilled.

Have a Happy and Safe Holiday Weekend!!!