Rhubarb Rose Wine Sangria

March 26, 2026

Rhubarb rose sangria is the drink that officially kicks off spring. Fresh rhubarb stalks macerate overnight in rosé wine, turning the whole pitcher a beautiful blush pink with a tart, floral flavor that’s completely its own. It’s a simple, make-ahead cocktail that’s as pretty as it is easy – just slice, pour, and let time do the work. If you want to capture that tart rhubarb flavor in a versatile syrup first, this rhubarb simple syrup with ginger is a wonderful make ahead base for all your spring drinks.

What is Rhubarb Sangria?

Rhubarb Rose Wine Sangria is a tart, pink hued seasonal spring sipper that is a perfect beverage when served as an early spring or summer evening cocktail. This Rhubarb Rose Wine Sangria comes together easily and develops flavor overtime when left to macerate for several hours or overnight. Red stalks of Rhubarb tinged with stripes of green are available fresh in the spring season, you can find Rhubarb at local farmers markets, grocery stores or in your own backyard!

Why Rose and Rhubarb Work Together:

Rose wine’s sweet, floral bouquet mixes perfectly with Rhubarb’s tart stalks, and a sliced vanilla bean adds an almost creamy taste to the whole concoction. The tartness of the rhubarb mellows the sugar of the wine and the vanilla creates a depth of flavor making this sangria a delightful, alcoholic libation that is easy to create at home with only a few ingredients from your pantry and gathered at your local farmers market or backyard. If you enjoy the flavor of rose (the flower) and rhubarb, try my stewed rhubarb with crushed cardamom and rosewater fruit compote.

About This Recipe

carafe of rhubarb sangria — Slowly infuse the rose wine with rhubarb stalks.

Let the slices of rhubarb soak in the rose wine overnight to release the fruit juices. This gives the sangria maximum flavor and will not dilute it.

How to Serve:

Serve this sangria ice cold, topped with sparkling water and garnished with a few chunks of sangria from the carafe. I like to stick a little sprig of mint on the top for a pop of green or try a pinch of pea shoot sugar rimmed on the glass for a botanical spring twist. Do a full rhubarb spread and pair this with a stunning Rhubarb Galette with Almond Frangipane and Flaky Butter Crust.

Storage:

Store Sangria in refrigerator for 4 days. I prefer to keep the infused wine base separate without the seltzer or any ice. When it is time to serve, I add my ice to a glass and top with seltzer.

My rhubarb sangria didn’t work out, it just tastes like wine, why?

You need to let your rhubarb macerate in your wine for several hours before the infusion is complete. After adding the fruit in, make sure to give it time to infuse the wine. Swirling the carafe every couple of hours will help this process.

Can I substitute a red wine for this recipe?

No, the delicate flavors of rhubarb will be overpowered if you use tannin heavy red wines. Stick to a light rose wine for this drink.

More Spring Rhubarb Recipes:

Rhubarb season is short – here are a few more ways to make the most of it while it lasts. If you love rhubarb in savory applications, this savory rhubarb and fennel chutney is a spring pantry staple worth making. For a light, elegant dinner built around the same seasonal ingredient, try this poached salmon with honeyed rhubarb yogurt. And if you want to keep things sweet, the rhubarb oat crisp tart is a classic.
Cook the season – spring is here.