Recipe Detail Page

1. To a pitcher or punch bowl, add 1½ cups (375 mL) rosé wine, 4 oz Aperol, ½ cup (125 mL) Rhubarb Compote (recipe follows), ½ cup (125 mL) strawberry purée and 1½ cups (375 mL) white cranberry juice. Add ½ cup (125 mL) chopped strawberries and 1 lemon, sliced in thin rounds. Stir to mix. Before serving, add 1 cup (250 mL) soda water. Serve in cups with ice, distributing fruit. Garnish each with a sprig of thyme.

RHUBARB COMPOTE

1. To a saucepan, add 2 cups (500 mL) chopped rhubarb and 1 cup (250 mL) sugar. Cover with water and bring to a boil, stirring to dissolve the sugar. Simmer for 10 to 15 minutes or until the rhubarb is soft enough to mash with a fork. Allow to cool, cover and store.

Makes about 2 cups (500 mL)