Sparkling Rhubarb Apple Sangria

In a large, non-reactive stock pot, bring rhubarb and water to a boil. Reduce heat, then simmer uncovered for 10 minutes, until the mixture reduces by about half and the rhubarb breaks down. Strain out the rhubarb and discard it. Then return the liquid to the stove. Heat gently and whisk in the apple butter and sugar. Heat until the sugar dissolves and the apple butter is well combined. Stir in the orange juice and lemon juice. Remove from heat and allow to cool a bit. Refrigerate until well-chilled (at least 2 hours or overnight if you have time).

To serve: Place the fresh strawberries and apples in the base of a large pitcher or punch bowl. Pour the chilled juices over the top. Top with champagne and serve.