This post may contain affiliate links. Please read our disclosure policy.

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!

rhubarb rose sangria
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! 

rhubarb rosé sangria

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.

rhubarb rose sangria

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).

rhubarb rose sangria

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! 

rhubarb rose sangria
rhubarb rose sangria

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!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
rhubarb rose sangria

Rhubarb Rosé Sangria

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

  • Author: Katherine | Love In My Oven
  • Total Time: 4 hours
  • Yield: 45 servings 1x


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 45 stalks)
  • 1/2 cup honey (or granulated sugar)
  • 1 cup water

Rosé Sangria

  • 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


  1. 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.
  2. 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.
  3. 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 😬

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: cocktails
  • Method: stovetop
  • Cuisine: spanish
Recipe Card powered byTasty Recipes
Rhubarb Rosé Sangria

About Katherine

Heeey! Thank you for stopping by! I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. I LOVE food! If you do too, you're in the right place.

You Might Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Happy belated anniversary! I hope you and Etienne had a nice date night, and got to enjoy some of this sangria. I made a rhubarb simple syrup this past weekend and enjoyed it in some cocktails. I’ll have to make another batch so I can try this sangria. Love summer cocktail season!

    1. Thanks my friend! We had a really great night out! I love that you made rhubarb simple syrup too – you’ll definitely have to try it in this sangria!

  2. What a lovely use of rhubarb! So pretty too! Hope you guys had a fabulous anniversary! Bet you did with Thai food…yum!! Cheers, my friend 🙂 XOXO

    1. Thai food makes everything fabulous, right!? We had a great anniversary! Thanks friend!! XO

  3. I have never had a rhubarb drink. This looks so refreshing and perfect for summer! It sounds like you had a wonderful anniversary. Here’s to the next 5 great years!!

    1. Thank you my friend! We had such a good night, we went out for Thai, my favourite! Here’s to another 5 :):)

  4. This rhubard rose sangria sounds so lovely and refreshing Katherine! I wish I could have a sip of this. I really love the rose flavour. Will definitely be saving to make for later!