Strawberry Rhubarb Sangria Food

STRAWBERRY-RHUBARB SANGRIA

Strawberry-Rhubarb Sangria image

Serve this sangria made with strawberries, orange juice, and rhubarb with our Sour Cream-Chive Dip for a perfect party pair.

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

1/4 cup sugar
1/2 cup water
2 rhubarb stalks, cut into 1/2-inch pieces
1/2 cup fresh orange juice (from 1 orange)
1 orange, halved and cut into 1/4-inch slices
1 pint strawberries, hulled and quartered
4 cups (32 ounces) chilled seltzer
1 bottle (750 ml) chilled sparkling wine, such as Champagne or Prosecco
Ice

Steps:

In a small saucepan, combine sugar and water. Bring to a boil, add rhubarb. Transfer mixture to a medium heatproof bowl and let cool to room temperature, about 30 minutes.
Meanwhile, in a pitcher or large bowl, combine orange juice, orange, and strawberries. To serve, add cooled rhubarb mixture, seltzer, sparkling wine, and ice.

Nutrition Facts : Calories 119 g

STRAWBERRY SANGRIA

Strawberry Sangria image

A refreshing summertime sangria with a fresh, strawberry taste.

Provided by BUCKEYEMJ

Categories Drinks Recipes Sangria Recipes

Time 2h10m

Yield 6

Number Of Ingredients 6

Ingredients

1 (750 milliliter) bottle white wine
½ cup strawberry schnapps
¼ cup white sugar
2 cups sliced strawberries
ice
6 whole strawberries for garnish

Steps:

Combine wine, strawberry schnapps, and sugar in a large pitcher. Stir until sugar is dissolved. Add sliced strawberries and refrigerate, 2 to 3 hours.
Pour over ice and garnish with whole strawberries before serving.

Nutrition Facts : Calories 228.7 calories, Carbohydrate 26 g, Fat 0.3 g, Fiber 1.5 g, Protein 0.6 g, Sodium 8.3 mg, Sugar 21.2 g

STRAWBERRY RHUBARB MARGARITAS

Strawberry Rhubarb Margaritas image

Provided by Bobby Flay

Categories beverage

Time 2h30m

Yield s: 4 servings

Number Of Ingredients 9

Ingredients

Rhubarb Syrup, recipe follows
2 cups white tequila
1/2 cup fresh lime juice
1/4 cup triple sec, such as Cointreau
1/4 cup freshly squeezed orange juice2 tablespoons fresh ripped mint leaves
Crushed ice, for the shaker
8 fresh strawberries, hulled and finely diced
1 1/2 cups sugar
2 large stalks rhubarb, coarsely chopped

Steps:

Combine the Rhubarb Syrup, tequila, lime juice, triple sec, orange juice, mint leaves and some crushed ice in a shaker. Combine in batches, if necessary.
Place the strawberries in the bottom of 4 margarita glasses. Strain the margaritas over the strawberries.
Combine 1 1/2 cups water and the sugar in a medium saucepan over high heat. Cook until the sugar is dissolved. Add the rhubarb and cook until slightly softened, about 5 minutes. Remove the saucepan from the heat and steep for 1 hour. Drain the liquid into a small saucepan and cook over high heat until slightly reduced and thickened, about 5 minutes. Transfer the syrup to a bowl. Cover and chill in the refrigerator for about 1 hour.

STRAWBERRY SANGRIA

Strawberry Sangria image

Here's a refreshing twist on classic sangria--perfect for your summer BBQ's or Mexigrub (as we call it)! Originally from "Outdoor Cooking" a cookbook from the Arizona Highways magazine. Prep time does not include marinating time for strawberries.

Provided by Leslie in Texas

Categories Beverages

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 quart strawberry, stemmed
1 cup sugar
1 (750 ml) bottle of chilled red wine
1 unpeeled seedless orange, sliced
1 unpeeled lemon, sliced and seeded
6 ounces sparkling water or 6 ounces club soda
clear ice cube
fresh mint leaves
additional strawberry, for garnish

Steps:

Marinate strawberries in sugar until heavy syrup develops. Refrigerated overnight works best.
To serve, pour strawberries and syrup into a large pitcher; add wine and citrus slices to pitcher and stir.
Pour sparkling water or soda over fruit and wine mixture; stir again.
Fill deep wine or champagne glasses with ice and then sangria.
Garnish with mint and a fresh, whole berry and enjoy!

Nutrition Facts : Calories 279.4, Fat 0.4, Sodium 6.5, Carbohydrate 48.8, Fiber 3.4, Sugar 40.8, Protein 1.2

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