I love enjoying local and seasonal produce. And during spring that means strawberries and rhubarb, so instead of making a pie, crumble or jam, let’s make some strawberry rhubarb kombucha!
What do you need?
Just 3 ingredients:
- plain kombucha
Strawberries are high in vitamin C. They are most likely sprayed with pesticides, so it’s best to get organic strawberries. They provide the sweetness to this kombucha.
For rhubarb, we will only use the stalk as the leaves are toxic. Rhubarb will provide a hint of sourness.
To make kombucha, check out this kombucha brewing guide.
You’ll also need the following supplies:
To make kombucha fizzy, a flip-top bottle is typically used as it can hold the carbonation build-up. A mason jar can also be used.
How to flavour the kombucha
The flavouring step is also called second fermentation.
Take a clean bottle or mason jar. It does not need to be sanitized, just clean with hot water.
Add the strawberries and rhubarb, cut up into matchsticks to fit the mouth of the bottle or jar.
Put the funnel and fine mesh strainer on the bottle.
Pour in enough kombucha while leaving a couple of inches of air space at the top. Close the bottle.
Leave this to ferment for a couple of days at room temperature away from direct sunlight.
Strawberries have natural sugar and will make the kombucha very fizzy. Burp or release the pressure every day to avoid any explosions.
After 2 days, the colour of the strawberries and rhubarb will fade.
Place the bottle in the refrigerator to chill before serving. Enjoy!
This is such a refreshing drink! Let me know how you like this strawberry rhubarb kombucha. Leave a comment or rating below!
Here are my other kombucha and fermented food recipes to check out:
- How to Make Your Own Kombucha
- Orange Cardamom Kombucha
- Watermelon Kombucha Shake
- Pineapple Kombucha Green Smoothie
- The SCOBY Hotel Guide
- SCOBY Fruit Leather
- Fermented Salsa
Want more seasonal recipes?
Strawberry Rhubarb Kombucha
- 2-3 organic strawberries remove leaves and cut into matchstick-sized pieces
- 2 inch piece rhubarb stalk cut into matchstick-sized pieces
- 3-4 cups plain kombucha depending on size of bottle or jar
- Put strawberry and rhubarb matchsticks into a clean bottle or jar.
- Add the plain kombucha. Leave a couple of inches airspace at the top of the bottle or jar.
- Allow the kombucha to ferment for a couple of days at room temperature away from direct sunlight.
- Burp or release the pressure everyday. Strawberries can make the kombucha very fizzy.
- After 2 days, place the bottle in the refrigerator.
- Serve chilled and enjoy!
- Remember to burp the bottle every day to release the pressure!
- Open the bottle over a bowl or the sink in case of any spills.
- After 2 days, the strawberries will fade in colour.