Sparkling Rhubarb Apple Sangria
A fresh fruity spring cocktail recipe with rhubarb simple syrup, apples and strawberry. This sparkling sangria recipe is perfect before dinner or with brunch.
Ingredients:
- 1 pound chopped rhubarb, fresh or frozen and thawed
- 3 cups water
- 1/4 cup apple butter
- 1/4 cup granulated sugar
- 1 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice
- 2 cups hulled and quartered fresh strawberries, for serving
- 1 diced apple, for serving
- 1 750 ml bottle sparkling dry white wine, chilled (I used an inexpensive Prosecco)
Directions:
- In a large, non-reactive stockpot, bring rhubarb and water to a boil. Reduce heat, then simmer, uncovered for 10 minutes, until the mixture reduces by about half and the rhubarb breaks down. Strain out rhubarb and discard, then return the liquid to the stove. Heat gently and whisk in the apple butter and sugar, until the sugar dissolves and the apple butter is well combined. Stir in the orange and lemon juice. Refrigerate until well-chilled (at least 2 hours) or overnight.
- To serve: Place the fresh strawberries and apples in the base of a large pitcher or punch bowl. Pour the chilled juices over the top. Top with sparkling wine and serve.
