Combine the chopped rhubarb, vanilla and honey in a large pot; add enough water to cover the rhubarb. Bring to a simmer and cook until the rhubarb is soft, about 10 minutes. Let steep for 15 minutes and strain saving the liquid and discarding the rhubarb pulp, cool completely and refrigerate until needed.
Fill a chilled pitcher alternating between 2 cups (500 mL) crushed ice and 1 cup (250 mL) frozen raspberries.
Add 3 cups (750 mL) of the rhubarb base and 2 cups (500 mL) of the raspberry sparkling water.
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