STRAWBERRY-RHUBARB ROSÉ SANGRIA

06:05 0 Comments



Here in Canada we had a long week-end…Queen Victoria’s birthday. I think it’s funny that we get a day off work for her birthday…but I am not complaining!

May long week-end usually means a few things: camping {where you will absolutely, most definitely get snowed on}, gardening {frost season, fingers crossed, is over}, and barbecues. It’s the unofficial start of summer!

Well…no camping for us with a 7-month old. And no gardening because the weather wasn’t all that great. So that left us with barbecuing. We had jerk chicken kebabs, grilled yam fries and corn on the cob.

Ingredients
Rhubarb Simple Syrup
½ cup water
½ cup sugar
3-4 cups rhubarb (2 large stalks; diced into 1 inch cubes)

Sangria
1 bottle of rosé wine (750 mL)
1 lime sliced
¼ cup loosely packed mint leaves, torn
2 cups strawberries, quartered
1 recipe simple syrup, cooled & strained
To serve:

Club soda or seltzer; to taste
Ice

Instructions
Rhubarb Simple Syrup
In a medium pot, combine sugar and water. Bring to a boil, stirring until sugar is dissolved.
Add rhubarb, stir and cover. Simmer for 5 minutes. Remove from heat.
Cool and strain off rhubarb before adding to sangria.
Sangria
Combine all ingredients in a pitcher. Allow to 'marinate' in the fridge for 4 hours.
Serve with seltzer or club soda (optional) over ice.



Notes
Update ~Here~
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Some say he’s half man half fish, others say he’s more of a seventy/thirty split. Either way he’s a fishy bastard.

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