Preparation:
Set aside about 6 strawberries; cut up remainder; put in a saucepan with rhubarb, cinnamon stick, sugar and water.
Bring to a boil; reduce heat and simmer until rhubarb is tender, about 5 minutes. Pour into a strainer and press out juice. There should be 3 cups of rosy-pink juice.
Add Burgundy wine and soda. Slice remaining strawberries. Serve hot or chilled, garnished with sliced berries and dollops of sour cream. |
