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

Source: Everyday Food, July/August 2011
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  • ava_green_day
    4 JUN, 2018
    Struggled with the rhubarb as it falls apart during cooking, in to strings. So ended up with poor presentation as it was a glass of stringy 'pulp'. Taste was good but would puree the rhubarb mixture if I did it again in the future.
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