For Rhubarb Syrup: Juice enough rhubarb to yield 1/2 cup of juice. This will require a champion juicer or another heavy duty juicer as the rhubarb is quite stringy. Shake or stir the rhubarb with 1/2 cup of sugar until the sugar dissolves. Be sure not to heat the mixture or else the rhubarb flavor will not be as bright. This will keep in the refrigerator for up to 2 weeks.
Shake the first three ingredients together and pour into a tall glass filled with ice. Top with prosecco or another sparkling wine of your choice and enjoy.