Strawberry Rhubarb Sangria

Even though this week there is yet another Nor’easter on the way, we have spring on our minds. Today we share with you a drink inspired by the spring harvest of Rhubarb. This pungent, earthy, tart red stalk of the plant (don’t eat the leaves they are poisonous) is a great flavoring agent for all kinds of drinks. Below we offer you the recipe of Strawberry-Rhubarb Sangria. With Easter on the way, it is a perfect brunch ice-breaker for family and friends. The recipe is as follows:

Strawberry~Rhubarb Sangria

 Rhubarb Syrup

• 2 Cups Granulated Sugar
• 1 Cup Water
• 1 lb Rhubarb (Chopped)

Bring Sugar and Water to a Boil.  Add Rhubarb and Lower Heat to a Simmer.  Simmer for 30 minutes or Until Rhubarb is Soft.  Strain though a Fine Sieve.  Bottle and Refrigerate (will keep for 7 days)

To Make The Sangria

• 1 Bottle of Sweet White Wine (Riesling/Moscato)
• 1 Bottle of Dry White Wine (un-oaked preferably)
• 1 Bottle of Sparkling Wine (dry)
• 1 Cup Rhubarb Syrup (See Above)
• 2 Pints of Fresh Strawberries Hulled and Cut in Half
• 2 Oranges Sliced Thin in Small Sections (skin on)

In a Large Gallon Size Pitcher.  Pour the Sweet and Dry Wines.  Add 1 Cup of Rhubarb Syrup.  Add the Strawberries and Stir.  Fill a Large Glass Half Full or Ice.  Toss in the Glass a Few Orange Slices.  Ladel Strawberry Rhubarb Wine Mixture 2/3 Full.  Top with Dry Sparkling Wine.  Stir, Drink, Smile!