Sometimes, I plan out what is going on the blog way in advance. Sometimes I plan it out a day or two ahead of time. For this Spring/Mother’s Day post, it was planned the former way. With the COVID-19 pandemic, I considered postponing this particular recipe since it serves a group. Perfect for Mother’s Day celebrations, but not so good for social distancing and shelter-in-place orders with gatherings prohibited or at least heavily frowned upon. But now that we are in May, many states have relaxed the restrictions. So if you gather for Mother’s Day this year, here is a great cocktail to celebrate the occasion. If you still cannot gather, here’s something to look forward to when you can!

This drink is somewhere between a sangria, and a Bellini or mimosa. Sangrias are conventionally made with fruit and wine. The fruit soaks in the wine for an extended period of time to let it all infuse together. The sitting time is key to bringing out the flavor of the fruit and melding it with the wine.

Traditionally, bellinis combine fruit with sparkling wine while mimosas combine fruit juice with champagne. Champagne is sparkling wine that has been made with grapes grown in the Champagne region of France. This recipe combines components from all three of these spirits!

Strawberry-Rhubarb Sparkling Sangria

Strawberry-Rhubarb Sparkling Sangria (adapted from marthastewart.com) Serves 8

Ingredients:

• 1/4 cup sugar
• 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 (12 ounces) strawberries, hulled and quartered
• 4 cups (32 ounces) chilled seltzer or club soda
• 1 bottle (750 ml) chilled sparkling wine (Champagne or Prosecco)

Directions:

In a small saucepan, combine the sugar and water. Bring it to a boil, then add the rhubarb. Transfer the mixture to a medium heatproof bowl and let it cool to room temperature, about 30 minutes.

Cook the rhubarb.

Meanwhile, in a pitcher or large bowl, combine the orange juice, orange slices, and strawberries. Add the cooled rhubarb mixture to the pitcher.

Combine the fruit and juice in a large container.

Pour the seltzer and sparkling wine in with the fruit & juice mixture just before serving to preserve the bubbles. Serve with some of the fruit.

Celebrating Spring and Mother’s Day!

Happy Mother’s Day!  ~Linda

Strawberry-Rhubarb Sangria (adapted from marthastewart.com) Serves 8

Ingredients:

• 1/4 cup sugar
• 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 (12 ounces) strawberries, hulled and quartered
• 4 cups (32 ounces) chilled seltzer or club soda
• 1 bottle (750 ml) chilled sparkling wine (Champagne or Prosecco)

Directions:

In a small saucepan, combine the sugar and water. Bring it to a boil, then add the rhubarb. Transfer the mixture to a medium heatproof bowl and let it cool to room temperature, about 30 minutes.

Meanwhile, in a pitcher or large bowl, combine the orange juice, orange slices, and strawberries. Add the cooled rhubarb mixture to the pitcher. Pour in the seltzer and sparkling wine just before serving to preserve the bubbles. Serve with some of the fruit.