In a small sauce pan combine 1/4 cup of sugar and 1/2 cup of water, bring to a boil. Add 2 rhubarb stalks, cut into 1/2 inch pieces and cook for 1 minute. Transfer mixture to a medium heatproof bowl and let cool to room temperature, about 30 minutes. Meanwhile, in a pitcher, combine 1/2 cup fresh orange juice (from 1 orange), 1 orange halved and cut into 1/4 inch slices, and 1 pint of strawberries, hulled and quartered. To serve, add cooled rhubarb mixture, 4 cups chilled seltzer, 1 bottle (750 ml) chilled sparkling wine, such as champagne or Prosecco, and ice. Serves 8.
Source: Everyday Food Mag.
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