Rhubarb punch with strawberries

Name: Rhubarb punch with strawberries
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 750 g Strawberries; 1,5 TABLESPOONS Sugar; 1 pck. Bourbon vanilla sugar; 1/2 bunch Peppermint and lemon balm; 500 ml chilled champagne; 1.5 litres Rhubarb juice; 400 ml dry white wine; 2 rods Rhubarb

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

750 g Strawberries
1,5 TABLESPOONS Sugar
1 pck. Bourbon vanilla sugar
1/2 bunch Peppermint and lemon balm
500 ml chilled champagne
1.5 litres Rhubarb juice
400 ml dry white wine
2 rods Rhubarb

Directions

1
Clean, wash and drain the strawberries well. Halve or quarter the fruits depending on size and put them into a bowl. Add sugar and vanilla sugar and mix in. Cover and chill for about 30 minutes.
2
Wash the mint and lemon balm, shake dry, pluck leaves from the stalks and, except for a few for garnishing, chop coarsely. Clean the rhubarb, wash and pat dry. Cut the stems into quarters and cut them into pieces of about 10 cm length.
3
Put strawberries, chopped mint and lemon balm in a large punch bowl. Add white wine and sparkling wine and pour rhubarb juice over it. Garnish with the remaining mint and lemon balm. Arrange punch in glasses and garnish with a rhubarb stick.