Directions

To make the rhubarb syrup:

1. Make the rhubarb syrup by heating the water, rhubarb, and sugar in a pan.

2. Cook for 5 minutes on medium-low heat until thick and pinkish.

3. Strain the liquid to remove the rhubarb.

4. Refrigerate the strained liquid.

To make the cocktail:

1. Mix the white wine, vodka, St. Germaine liquor, strawberries, and limes in a large pitcher.

2. Add the chilled rhubarb syrup to the mixture.

3. Refrigerate the sangria for at least 30 minutes or up to two days.

4. Serve with sliced strawberries or limes.