I love summer. I really do. All this sunshine just makes me so happy – and I try to enjoy every minute of it before fall comes (my least favorite season.) One of my favorite things to do in summer is go to the beach with some friends, pack up some lunch and spend the day the swimming, playing Frisbee and paddle ball – and drinking sangria! Now, I’ve always been known for my white wine mango sangria (someone once served some to Joe and he loved it, without even realizing it was my recipe!), but this summer I decided to experiment with some new flavors.
Now, I really love rhubarb – it’s sweet and tart and pretty pink! – but all the recipes I found for it in sangria called for added sugar. And as a Spaniard (ok, 2nd generation but whatever), I know sangria. It should be sweet from the fruit, but not sugary sweet. Plus, all that added sugar didn’t jive well with my weight loss goals.
So I’ve come up with this no-sugar added recipe that is super simple – and it’s been a HUGE hit. Every time I bring it to the beach it’s gone before the end of the day – and we end up munching on the sweet boozy fruit in our cups (no complaints here!) So come on it, let’s talk rhubarb and weddings, summer and fun!
So in my life, wedding planning is in full swing. We are going next week to book our venue (squee!) and I’ve been pinteresting ideas like a crazy woman. I’m going to start a “Wedding Wednesday” post to share all my ideas and planning with you! Any tips and ideas are all welcome! Beyond wedding madness, I love design and party planning so I think this is going to be really fun for us to share! Next week I’ll share some pics of the venue along with a few of my ideas for the reception!
But back to serious things, like sangria. The secret here is roasting the rhubarb with the strawberries. Why? Because the heat softens it, while the strawberry juice keeps it from drying out and sweetens it a bit! And it’s so easy – you don’t even need to toss or flip the fruit while it’s baking. Just pop it in and forget it! (But not completely!)
Another fun combo to try would be rhubarb raspberry or even – and I’m getting a little wild here – rhubarb cherry! But that requires pitting, and might be a bit too tart for my sweet tooth.
So since I took that itty bitty (10 day) hiatus after I got engaged I have a whole bunch of stuff just ready and waiting to share with you, and I’m very excited! Coming up we have ice cream (from my splurge week) a bunch of popsicles and more!
Excited about wedding pinspiration, summer travels, Oreo pics, fandood yumminess?! (I AM!!!!) Or do you just love awesome food? (I DO!) If so, follow me on Facebook, Twitter, Instagram and Pinterest! That way you’ll never miss a recipe, you can share with me your food obsessions and follow me on this crazy wedding planning adventure!
- 5-6 long stalks Rhubarb, ends trimmed, and chopped into 1" pieces
- 2 cups strawberries, hulled and halved
- 1 bottle dry White Wine
- 1 liter bottle Lemon Lime Soda
- 1/2 cup Triple Sec
- Preheat your oven to 350.
- In a large tray, mix rhubarb and strawberry pieces, and roast for 30 minutes.
- Allow the strawberries and rhubarb to cool completely.
- In a large container, mix wine, soda, triple sec and fruit and let chill over night. Serve cold.