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Strawberry-Rhubarb Sangria

Serve this sangria with our Sour Cream-Chive Dip for a perfect party pair.
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Strawberry-Rhubarb Sangria & Sour Cream Chive Dip

Party time! Watch as Everyday Food editor Sarah Cary shows you how to whip up a perfect summery sangria plus an easy from-scratch dip. The guest list is up to you.

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    Everyday Food, July/August 2011
    • Yield Serves 8
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    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

    Directions

    1. 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.

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