Roasted Rhubarb & Strawberry Sangria

Last Update:

This recipe is a great way to use up the rhubarb from your garden, and it’s so delicious that you won’t regret taking the time to make it. The roasted rhubarb gives this drink a unique flavor. You can also substitute strawberry for rhubarb if you prefer! It takes about 30 minutes to prepare and then just an hour or two in the fridge before serving.

But first let me tell you why you’re going to love this recipe.

First of all, it’s a sangria which means that you get the wonderful combination of fruit and wine – two things that are always delicious! This is also a great way to use up rhubarb from your garden or if not, substitute with strawberries for an equally good drink. And since we’ve been focusing on easy recipes lately, I thought it would be appropriate to share my favorite one with you guys today!

Moreover, this recipe is also vegan and gluten-free, so it’s a great option for everyone.

The ingredients are simple: rhubarb (or strawberries), white wine or apple cider, agave syrup, cardamom pods, orange zest & juice – that’s about all you’ll need!

I recommend using organic produce when possible to avoid any pesticides in the food – but if not available just make sure everything is washed thoroughly before use. And finally, be careful because this drink has alcohol which means people drinking should do so responsibly as per usual. In fact I would probably say double up on these recipes because they’re easily doubled 🙂

Ok let’s begin!

Please follow these steps:

Step one: Chop the rhubarb into small pieces (or if using strawberries, hull and chop them first).

Step two: Melt a tablespoon of butter in a pot over medium heat. Add the chopped fruit to it and stir well for about ten minutes or until softened.

Step three: Mix together white wine or apple cider, agave syrup, cardamom pods, orange zest and juice – then add this mixture to step two’s pan with all other ingredients. Allow to simmer on low-medium heat for at least 20 minutes but preferably 30+ because that will give you more time to make dessert!

Step four: Remove from stove top & let cool slightly before pouring into glasses which can be filled up with ice cubes too 🙂

What to serve with this delicious recipe?

Serve this Roasted Rhubarb & Strawberry Sangria with a simple baguette. Toast the bread first in order to give it some depth, then rub butter and honey on top of each slice before placing them side by side inside your oven as you roast the fruit for dessert. This will provide an incredible contrast that’s sure to please!

What type of wine should I use?

This recipe calls for roasting conventionally grown strawberries or rhubarb–both are available year-round at grocery stores nationwide. For cooking purposes, just about any red varietal will do; however if you want to experiment with something new, try these wines: Beaujolais (red), Cabernet Sauvignon, Côtes du Rhône (red), Merlot.

What can I make with this?

This recipe is perfect for a dessert or as an addition to your holiday table! It’s also great in smoothies and yogurt bowls. Try these recipes: Roasted Strawberry Smoothie Bowl; Spicy Rhubarb Pie; Rhubarb Cupcakes; & Raspberry-Rhubarb Tart. These all use rhubard or strawberries that have been cooked first until they start to caramelize before being pureed–a process which thickens them up nicely so you don’t need any extra ingredients such as cornstarch or flour to achieve the desired consistency of your final product.

Additional tips:

-In a large pitcher, mix together the wine and sugar. Add in some water or lemonade to cut the sourness of the wine.

-Add in any spices you like: cinnamon, nutmeg, cardamom are all good choices for this drink. You can also add ginger! Ginger is awesome with rhubarb; try it sometime!

-To roast your fruit: simply toss them lightly on an baking sheet lined with parchment paper before placing it into a preheated oven at 350 degrees Fahrenheit until they’re soft and roasted (about 20 minutes). Remove from oven and let cool slightly before chopping up into rough pieces. Put chopped fruits back onto parchment paper coated baking sheet and place inside turned off over so that it can cool and dry out a bit.

-Add roasted rhubarb into pitcher when liquid has cooled to room temperature (about 30 minutes). Stir until well combined before adding in strawberries, orange slices, and lemon zest. Transfer mixture into serving vessel of choice: glasses work great! Enjoy chilled or with ice cubes if desired!