Even if the weather insists on remaining cold, we’re choosing to believe spring is definitely on the way. And nothing says “I refuse to accept these arctic temperatures” quite like a drink inspired by one of spring’s earliest troublemakers: rhubarb. This tart, earthy red stalk (lovely to drink, terrible to nibble—leave the poisonous leaves alone) brings big flavor and bigger personality to the glass.

Today we’re serving up a Strawberry‑Rhubarb Sangria that’s bright, refreshing, and downright brunch‑worthy. With Easter on the horizon, it’s the perfect ice‑breaker—literally, if the cold sticks around—for family, friends, and anyone who appreciates a little spring in their sip.

• 1 Bottle of Sweet White Wine (Riesling/Moscato)
• 1 Bottle of Dry White Wine (un-oaked preferably)
• 1 Bottle of Sparkling Wine (dry)
• 1 Cup Rhubarb Syrup (see below)
• 2 Pints of Fresh Strawberries Hulled and Cut in Half
• 2 Oranges Sliced Thin in Small Sections (skin on)

In a Large Gallon Size Pitcher. Pour the Sweet and Dry Wines. Add 1 Cup of Rhubarb Syrup. Add the Strawberries and Stir. Fill a Large Glass Half Full or Ice. Toss in the Glass a Few Orange Slices. Ladel Strawberry Rhubarb Wine Mixture 2/3 Full. Top with Dry Sparkling Wine. Stir, Drink, Smile!

Rhubarb Syrup

• 2 Cups Granulated Sugar
• 1 Cup Water
• 1 lb Rhubarb (Chopped)

Bring Sugar and Water to a Boil. Add Rhubarb and Lower Heat to a Simmer. Simmer for 30 minutes or Until Rhubarb is Soft. Strain though a Fine Sieve. Bottle and Refrigerate (will keep for 7 days)