How to Make It
Stir together water and sugar in a small saucepan over medium-high; bring to a boil, and cook, stirring occasionally, until sugar dissolves. Add rhubarb to pan; cook 1 minute. Remove pan from heat. Cover and let stand until rhubarb is tender-crisp, about 15 minutes. Remove rhubarb with a slotted spoon, reserving rhubarb syrup.
Stir together orange juice, lemon juice, and 2 tablespoons rhubarb syrup in a large bowl. Add rhubarb, strawberries, almonds, and mint; stir gently to combine. Serve at room temperature or chilled. (Reserve remaining rhubarb syrup for another use.)