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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

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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!

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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!
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Print Pin Comment
Course: Drink
Cuisine: American
Prep Time: 10 minutes minutes
Fermentation Time: 2 days days
Total Time: 2 days days 10 minutes 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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    Orange Cardamom Kombucha
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    Watermelon Kombucha Shake
  • SCOBY Fruit Leather
    SCOBY Fruit Leather

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.

Comments

  1. Greta says

    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 says

      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 says

    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 says

      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 says

    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, I'm Melissa!

I'm 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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