1 pt. fresh strawberries
1 2/3 c. fresh cut rhubarb
1 (3 inch) stick cinnamon
1 c. sugar
2 c. water
1/2 c. burgundy wine
1/2 c. soda water
Sour cream

Set aside 6 strawberries, cut up remainder; put in saucepan with rhubarb, cinnamon stick, sugar and water. Bring to a boil, reduce heat, simmer until rhubarb is tender, about 5 minutes. Pour into a strainer and press out juice, about 1 cup juice. d Add burgundy wine and soda. Slice remaining berries. Serve hot or chilled, garnish with sliced berries and dollops of sour cream.