1/3 cup Sugar
1/3 cup Water
1 pound Rhubarb stalks, cleaned and diced
1 quart Strawberries, cleaned, hulled and halved
1/2 tbsp Lemon Juice
Over medium heat, combine sugar and water in a large saucepan. Stir to dissolve the sugar.
Add the rhubarb and allow it to simmer for 15 minutes or until tender.
Add strawberries and lemon juice and simmer for another 10 minutes.
Allow the mixture to chill. Press juices through a sieve.
To serve, pour three tablespoons rhubarb-strawberry juice into a glass with 1 ice cube or a small amount of crushed ice. Top with champagne and garnish with a lemon twist or mint sprig.