In a non-reactive* saucepan, bring orange juice and 3/4 cup cane juice to a boil. Add rhubarb, return to a boil, then reduce the heat and simmer until the rhubarb is tender. Do not stir the mixture or it will become mushy. Place the berries in a non-reactive* bowl, pour rhubarb mixture over the berries, cool to room temperature, then cover with plastic and refrigerate. This may be done 1 day before needed.