Strawberry-Rhubarb Coolers

Makes 16 drinks

• 2 pounds strawberries, hulled and halved
• 2 pounds rhubarb, cut into half-inch pieces
• one and one-half cups sugar
• 6 cups water
• three-fourths cup fresh lime juice
• 3 jiggers gin (optional)
• 1 jigger Cointreau (optional)
• 2 liters chilled seltzer or unflavored sparkling water
• lime wedges for garnish

In large heavy pan over medium high heat bring strawberries, rhubarb, sugar and water to boil, stirring until sugar is dissolved. Reduce heat and simmer until fruit is falling apart, 15 minutes. Let cool 15 minutes, then transfer mixture to fine-mesh strainer set over bowl and drain 15 minutes. Press solids gently to extract juices; discard solids. Skim foam from strawberry-rhubarb syrup and let cool to room temperature, then refrigerate until cold, 2 hours. Stir in lime juice, and if using, gin and Cointreau. Divide syrup among 16 ice-filled glasses, stopping one inch from rim. Top off with seltzer. Run lime wedge around rim of each glass then squeeze into drink.