I love spring and summer for many reasons, but my favorite part of warmer months is the abundance of fresh produce. I can’t get enough!
Right now rhubarb is in full swing. And though your first thought may be to make strawberry rhubarb pie out of that tart plant (it’s nicknamed “pie plant,” after all), there are many other ways to incorporate this delicious ingredient, even in drinks!
My favorite? Raspberry Rhubarb Sangria. It features the lovely flavor combination of rhubarb and raspberries, with some fizziness added to the mix. One sip of this drink and, no matter what is happening around you, it will feel like summer. You will want to sit on the porch and enjoy the sun!
Raspberry Rhubarb Sangria
Makes: 8 servings
Prep Time: 10 minutes
Cook Time: ~35 minutes
1 cup rhubarb, chopped
1 cup sugar
1 cup water
12 ounces fresh raspberries
1 750-mL bottle prosecco or champagne
3 cups lemon-lime or lime-flavored soda
1/2 cup lime juice
1. To make the rhubarb simple syrup, combine chopped rhubarb, sugar, and water in a pot and bring to a boil. Reduce heat to medium-low and simmer for 25 minutes. Then strain through fine mesh sieve. Refrigerate until ready to use.
2. Next puree the raspberries. Place 6 ounces of fresh raspberries in a fine mesh sieve. Press through the sieve until there are just seeds left behind. Discard seeds. Reserve the other 6 ounces of raspberries as garnish for later.
3. In a large pitcher, mix together 1 cup simple syrup (a little less than you made), the pureed raspberries, sparkling wine, soda, and lime juice. Mix carefully and well.
4. Add ice and whole raspberries. Serve!
To make one drink at a time use the following: 2 tablespoons rhubarb simple syrup, 1 tablespoon raspberry puree, 3 ounces prosecco or champagne, 3 ounces soda, and 1 tablespoon lime juice.
For a non-alcoholic version: simply substitute the sparkling wine with 3 cups of lemon-lime or lime-flavored soda (for a total of 6 cups of soda).