I 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.
- 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.