Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               Pint  Fresh Strawberries
  1 2/3           Cups  Rhubarb
  1                 3"  Cinnamon Stick -- * See Note
     3/4           Cup  Sugar -- Or To Taste
  2               Cups  Water -- * See Note
     1/2           Cup  Burgundy
     1/2           Cup  Soda Water
                        Sour Cream

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.

Nutritional Information:

218 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 51g Carbohydrate; 0mg Cholesterol; 10mg Sodium