This rhubarb rosé sangria is an easy summer sangria for a crowd, or just for you and your sweetheart! A rhubarb simple syrup recipe combined with fresh summer fruit and crisp rosé creates the ultimate summer cocktail!
I received free product from Russian Standard Vodka to help with the creation of this recipe. All thoughts and opinions expressed here are my own. Thank you for supporting the brands that make this blog possible!
Guys! Today is our anniversary. Did you know that the traditional 5 year anniversary present is wood? I tried to think of something appropriate, but I drew a blank. Birdhouse? That’s actually a pretty cute idea, now that I think of it. BUT, knowing Etienne, he’d much prefer a large pitcher of this rhubarb rosé sangria!
I can’t believe how much has changed since we got hitched; most obviously, the 3 rascals in our life. We both have different jobs, and we’re both working from home. Life looks a lot different than when it was just the two of us (did anyone else immediately start singing “just the two of us” song in their head)?
I wouldn’t change a thing about our life! I know people say that a lot, but I really mean it. I’m perfectly content, and that feels good!
When I received a bottle of Gancia rosé wine from Russian Standard Vodka, I knew I HAD to try making a sangria with it! Rosé isn’t the traditional wine used in sangria, but I tried it once at a friend’s house and it was SO good. And, since I continue to have a plethora of rhubarb in my backyard, it seemed like a great idea to combine!
The rhubarb flavor comes from a rhubarb simple syrup!
How do you make rhubarb simple syrup?
If you haven’t made a simple syrup before, it’s REALLY easy. Combine equal parts sugar and water, and the fruit you’re using. In this case, I use rhubarb. Which I think is actually a vegetable?! I actually used honey for my syrup instead of granulated sugar, since I try to keep my refined sugars down!
When the syrup is done simmering, you just strain it through a fine-mesh sieve and cool it down in the fridge before adding it to the pitcher.
The fruit that you add is totally up to you. I find the most flavourful fruits for sangria are strawberries, and citrus. I love a ton of different flavours going on in my sangria, so I added a ton of different fruits and herbs! Strawberries, lime, orange, mint and basil, along with some frozen watermelon balls for garnish, because, well, they’re so fun!
How far in advance should you make sangria?
I think a good rule of thumb is to let your sangria simmer for at least 2-3 hours before serving to let the fruits all simmer together for a while. The longer it sits, the more flavourful it becomes! Overnight is even ok. I like to use a long spoon to mash up the fruits a bit with the syrup before adding the rosé wine, to release their flavours.
What is the best way to serve rhubarb rose sangria?
When ready to serve, fill your guest’s glass 2/3 full of rhubarb rosé sangria, top it off with club soda and toss in a few frozen fruits (oranges, watermelon balls).
Anniversary plans for us, you ask? I’m assuming you’re asking.
It’s a cold, rainy day and we’ve got three small children so…..Netflix and chill? Haha! Actually, we are getting a sitter for the evening so we can slip out and head to our favourite Thai restaurant.
We used to go to this same restaurant, but in a different location, ALL of the time. It was within walking distance, and it was glorious. They have since closed that location, so now we rarely make the trip to go to the one farther away. But tonight is special! I’m thinking panang prawn.…(much like my own version 😉)
Summer is ON, and this rhubarb rose sangria is calling your name!
If you like your summer cocktails as much as I do, you definitely need to check out these:
And if rhubarb is your thing (it’s definitely mine), I’ve got a few other rhubarb tricks up my sleeve!
- Double Streusel Strawberry Rhubarb Muffins
- Roasted Strawberry-Rhubarb No-Churn Ice Cream
- Rhubarb Streusel Rolls
This rhubarb rosé sangria is an easy summer sangria for a crowd, or just for you and your sweetheart! A rhubarb simple syrup recipe combined with fresh summer fruit and crisp rosé creates the ultimate summer cocktail! Serve it up with frozen, fresh fruit!
Rhubarb Simple Syrup
- 2 cups rhubarb, chopped (about 4–5 stalks)
- 1/2 cup honey (or granulated sugar)
- 1 cup water
- 3 large strawberries, sliced
- 1 mandarin orange, divided into pieces
- 1 lime, sliced
- 1/4 cup basil, torn up
- 1/4 cup fresh mint, torn up
- rhubarb simple syrup (from above)
- 1 bottle Gancia rosé wine (750 mL)
- club soda, ice, frozen fruit (watermelon balls, frozen orange pieces) for serving
- Prepare the rhubarb simple syrup. In a medium saucepan over medium-high heat, combine the chopped rhubarb, honey, and water and bring the combination to a boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat, and strain with a fine mesh sieve into another jar. Discard the cooked rhubarb, or save for another use (great over ice cream)! Allow the syrup to cool.
- In a large pitcher, add the cooled syrup, along with the strawberries, 1 mandarin orange (in pieces), the lime, basil and mint. Use a large wooden spoon to muddle the fruit with the syrup a bit to release the flavours. Pour in the rosé wine, cover and store in the fridge for at least 2-3 hours before serving.
- Serve the sangria. Fill a glass 2/3 full of sangria, along with some of the fruit from the pitcher. Top it off with club soda, ice cubes and frozen orange pieces and/or watermelon balls. Serve immediately!
Sangria gets better with age (to a point) so storing it in the fridge for 2-3 days will just enhance the flavours! Any longer than this and the fruit might start to go bad 😬
- Category: cocktails
- Method: stovetop
- Cuisine: spanish
Keywords: rhubarb rosé sangria, recipes with rosé wine, rosé cocktail, simple rhubarb recipes