In a large pitcher or punch bowl, combine the wine, vodka, Oregon Fruit Rhubarb, and half of the strawberries. Refrigerate for about two hours to chill and to let the flavors combine. Mix the other half of the strawberries with lemon juice and sugar. Allow to macerate.
Just before serving, add the soda, the macerated strawberries, and the reserved Strawberry sauce (to taste). Mix to combine. Add more strawberry rhubarb syrup if the sangria needs more sweetness.
Serve over ice and garnish with mint, lemon, rhubarb and a strawberry.