Sparkling Rhubarb Apple Sangria

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound Rhubarb, Chopped
• 3 cups Water
• ¼ cups Apple Butter
• ¼ cups Granulated Sugar
• 1 cup Freshly Squeezed Orange Juice
• ¼ cups Freshly Squeezed Lemon Juice
• 2 cups Hulled And Quartered Strawberries
• 1 whole Apple, Cored And Diced
• 1 bottle 750 ML Bottle Sparkling Dry White Wine, Such As Prosecco

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Combine the chopped rhubarb, the water and the granulated sugar in a medium saucepan. Bring to a simmer over medium heat and cook for 10 minutes, until the rhubarb is very soft.

2. Mash the rhubarb lightly with a spoon, then stir in the apple butter until smooth. Remove from the heat and let cool to room temperature.

3. Stir the orange juice and lemon juice into the cooled rhubarb mixture, then pour it into a large pitcher or bowl.

4. Add the hulled, quartered strawberries and the diced apple to the pitcher and stir to combine.

5. Cover and refrigerate for at least 2 hours so the fruit and flavors chill and blend.

6. Just before serving, pour in the chilled sparkling dry white wine and stir gently to keep the bubbles. Pour into glasses and serve cold.