Rhubarb and Strawberry Syrup
- In a saucepan, bring all the ingredients to a boil and simmer for about 3 minutes, stirring frequently. Strain and keep only the syrup. Let cool and refrigerate until completely chilled, about 1 hour.
- In a pitcher, combine the rhubarb and strawberry syrup, rosé wine, soft drink, fruit, and ice cubes. Serve very cold.
You find the sangria a little too sweet? Add rosé wine.