Spring Revival

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Aida Mollenkamp


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1 pound rhubarb, leaves discarded, washed and cut into 1/2-inch chunks (about 1 cup)

1 cup granulated sugar

1/2 cup orange juice

1 pound strawberries, hulled and quartered

2 dashes Peychaud bitters

1 1/2 ounces puree

1/2 ounce Cointreau (or other orange liqueur)

3 to 4 ounces chilled brut sparkling wine

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