Sweet and Tangy Strawberry Rhubarb Sangria

strawberry rhubarb sangria
Leah Maroney
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 4 to 5 servings
Nutrition Facts (per serving)
289 Calories
0g Fat
48g Carbs
1g Protein
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 289
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 48g 17%
Dietary Fiber 2g 8%
Protein 1g
Calcium 62mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sangria is probably the best summertime drink ever, except for margaritas. Margaritas are king.  You can start with mediocre wine and when you add fruit and liquor it completely transforms it into something, fresh, new and delicious.

Since it's strawberry season and my garden is bursting with rhubarb, I obviously had to try every concoction of the two possible.  And let me tell you they make a darn good sangria. 

We created a rhubarb syrup for one of our signature drinks at our wedding.  We called it a Rhubarb Fizz.  It was homemade rhubarb syrup, St. Germaine liquor ( a sweet, elderflower liquor), Prosecco, and vodka.  All of my favorite things.  This sangria is pretty similar, except there is the addition of strawberries and I used Pinot Grigio instead of Prosecco, but Prosecco would also be awesome in this Sangria.  You can easily replace the white wine with any kind of white win you like!  I also added a few limes for a nice citrusy kick.  Plus they are pretty and green. 


  • For the Rhubarb Syrup:
  • 2 cups rhubarb (diced or roughly chopped)
  • 1 cup water
  • 1 cup sugar
  • For the Sangria:
  • 1 bottle white wine (Pinot Grigio)
  • 1/2 cup vodka
  • 1/4 cup St. Germaine Liquor
  • 1 cup strawberries (sliced)
  • 1 lime (sliced)

Steps to Make It

  1. Gather the ingredients.

  2.  Start by preparing the rhubarb syrup. Heat the water, sugar, and rhubarb in a small saucepan.  cook for about 5 minutes, on medium low heat, until the mixture has thickened and turned a light pink.

  3. Strain the rhubarb out of the liquid.  Place the strained liquid in the refrigerator to cool.  

  4. Combine the bottle of wine, vodka, St. Germaine liquor, strawberries, and limes in a large pitcher. Once the rhubarb syrup has cooled, add it to the wine mixture. Let the sangria sit in the refrigerator for at least 30 minutes, or up to 2 days.  Serve with extra sliced strawberries and sliced limes.