Strawberry Rhubarb White Wine Sangria
Dear Mother Nature,
I’m not really sure what’s going on out there, but in case you forgot, it’s supposed to be spring. I was not supposed to wake up and see this. Yes, I realize that it’s upstate NY, and we usually have winter 9 months out of the year. But you see, you’ve spoiled us with all the nice weather we’ve been having all winter long – and well, the mini snow storm we had yesterday? Not cool. So today, instead of enjoying some of this delicious sangria I made a couple days ago when it was still spring, I’m hitting up my Keurig for hot cocoa. On behalf of very cold northerners everywhere, I humbly request that we all move past this pesky little storm as quickly as possible and get on with spring. I’ll even share my sangria. Deal?
- 1 (1.5 liter) bottle semisweet white wine
- 1/4 cup triple sec
- 1 shot rum
- 3 Tbsp sugar
- 1 orange, sliced, and the slices halved
- 1 cup strawberries, quartered
- 1 cup rhubarb, sliced
- Ice cubes and club soda (optional)
In a large pitcher, stir together the wine, triple sec, rum, and sugar. Toss in the fruits. Let sit in the refrigerator until chilled (about 2 hours, but overnight is best) and the flavors are well-blended. When ready to serve, add ice and club soda, if desired.