Strawberry Rhubarb Sangria

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What better food combination to signal the start of summer than strawberries and rhubarb? Unfortunately, it usually comes in the form of sugary pie. Our guilt-free solution: A refreshing, fruit-filled sangria. By swapping out the sugar in simple syrup with a natural sweetener, such as Truvia, we whittled this recipe down to just five grams of sugar per serving. Bonus: Each glass is loaded with vitamin C to give your immune system a fruitful boost. Cheers to that!

Strawberry Sangria

Photo by Perry Santanachote

Serves 8

Prep time: 5 minutes
Cook time: 5 minutes

The Skinny

Per 8 oz. serving:

  • 107 cal
  • 0 g fat (0 g sat)
  • 10 g carbs
  • 1 mg sodium
  • 2 g fiber
  • 1 g protein

Ingredients

3 ½ tablespoons Truvia
1/2 cup water
2 rhubarb stalks, cut into 1/2-inch pieces
1/2 cup fresh orange juice (from 1 orange)
1 orange, halved and cut into 1/4-inch slices
1 pint strawberries, hulled and quartered
4 cups (32 ounces) chilled seltzer
1 bottle (25 ounces) chilled Prosecco or dry sparkling white wine
Ice

Preparation

  1. In a small saucepan, bring the sweetener and water to a boil. Add the rhubarb, reduce heat and simmer for 1 minute.
  2. Transfer mixture to a small bowl and let it cool (place the bowl in an ice bath to speed up the process).
  3. Meanwhile, combine the orange slices, orange juice, strawberries and sparkling wine in a large pitcher.
  4. To serve, add the cooled rhubarb mixture, seltzer and ice. Mix and slightly muddle with a wooden spoon or ladle.

Food for Thought 

Sparkling wines come in a range of sweetness levels, most averaging at around 100 calories per glass. Drinking brut (dry) varieties, which have lower amounts of sugar, can reduce the calories in your cocktail by up to one-third.

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