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    Home » Recipes » Kombucha

    Strawberry Rhubarb Kombucha

    Published: Jun 21, 2019 · Modified: Aug 12, 2020 by Melissa Torio · This post may contain affiliate links · 5 Comments

    Jump to Recipe Pin for Later Print Recipe

    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!

    PIN FOR LATER

    Strawberry rhubarb kombucha in glasses

    What do you need?

    Just 3 ingredients:

    • strawberries
    • rhubarb
    • plain kombucha
    kombucha in cup, cut strawberries and rhurbarb

    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:

    • Flip-top bottle or mason jar
    • Funnel
    • Fine mesh strainer

    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.

    Flip-top bottle half-filled with kombucha, strawberries and rhubarb

    Pour in enough kombucha while leaving a couple of inches of air space at the top. Close the bottle.

    Close-up of bottle with strawberry rhubarb kombucha

    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!

    Open bottle of strawberry rhubarb kombucha with glasses

    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
    • Kimchi
    • Fermented Salsa

    Want more seasonal recipes?

    • Asparagus Shrimp Egg Cups
    • Garlic Scape Kale Pesto
    • Sautéed Fiddleheads
    • Dairy-free Strawberry Cheesecake

    Don’t know how to make kombucha? Read the kombucha brewing guide I wrote for the Academy of Culinary Nutrition. Or book an online kombucha brewing workshop with me.

    Strawberry rhubarb kombucha in glasses

    Strawberry Rhubarb Kombucha

    Enjoy this refreshing drink when strawberries and rhubarb are in season!
    No ratings yet
    Print Pin Comment
    Course: Drink
    Cuisine: American
    Prep Time: 10 minutes
    Fermentation Time: 2 days
    Total Time: 2 days 10 minutes
    Servings: 4
    Author: Melissa Torio

    Equipment

    • Flip-top bottle or mason jar
    • Funnel
    • Fine mesh strainer

    Ingredients

    • 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

    Instructions

    • 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!

    Notes

    • 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.
    Tried this recipe?Mention or tag @melissa.torio
    Strawberry rhubarb kombucha in glasses

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    About Melissa Torio

    Melissa Torio is a Culinary Nutrition Expert and Certified Instructor of the Academy of Culinary Nutrition. She teaches online kombucha brewing workshops and healthy cooking classes.

    Reader Interactions

    Comments

    1. Greta

      April 18, 2021 at 4:59 pm

      Have you ever made a syrup of rhubarb and strawberries or does the fruit suffice for the flavor?

      Reply
      • Melissa Torio

        April 20, 2021 at 12:02 pm

        I've never tried with a syrup before. If you do try it, please let me know how it turns out!

        Reply
    2. Sarah

      May 26, 2020 at 10:04 am

      How do you get all the little pieces of fruit out of the flip top bottle afterward?

      Reply
      • Melissa Torio

        May 26, 2020 at 11:46 am

        I just add water and swish it around to get all the pieces out. Or I do this when there's still a little bit of kombucha left to get the bits out.

        Reply
    3. Cathy

      June 26, 2019 at 7:36 pm

      What a great idea! I have been experimenting with flavouring kombucha, but I haven't tried strawberry and rhubarb yet. I definitely must try this!

      Reply

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    Melissa Torio

    Hi there! I'm Melissa, a Culinary Nutrition Expert, an avid kombucha homebrewer and fermentation enthusiast. I hope you enjoy these dairy-free and gluten-free recipes and lifestyle tips for simple living. 

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