Strawberry-Rhubarb Sangria

Screen shot 2013-12-15 at 6.25.46 PMI visited our local farmer’s market this summer and bought some fresh rhubarb since there wasn’t too much else to buy yet, and then I searched for some recipes to use the rhubarb. I had quite a lot of rhubarb, so I was able to make two different recipes. I was looking for a delicious drink recipe to quench my summer thirst in the heat, and this was the perfect solution: Strawberry-Rhubarb Sangria.

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Tips/Hints:

  • I used more rhubarb than the recipe called for because I wanted to
  • Put in the fridge for about an hour to let the flavors soak in and to chill the mixture, then serve well chilled.
  • Finish the sangria within a day, or else the fruit will start to go bad and taste funny.
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