‘Tis the end of the season for rhubarb, as you might know if you’ve happened upon a farmers’ market or a garden lately. I’m still getting those spare stalks where I can find them, though. With a husband who lives life as a pie freak (any fruit pie will do for him) and a self who is super into fermenting rhubarb pickles of many, many varieties, I look forward to the abundance of ruby stalks every year.
And despite our ridiculous temperature fluctuations here in Philly (80s in March, 50s then 90s in late May, anyone?) I do have a few things growing in the garden. Those things are herbs, and only herbs, but still, they’re growing enough for me to harvest on the regular for meals which is almost all I need to be a happy cook. So voila! An obvious mix of these things brought me to what has become
Rhubarb Herb Kombucha Recipe