‘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
New to making kombucha? Start with my kombucha guide!
I didn’t want this to be all herb or all ‘barb, so I went a little easy on the herbs and I love the result. The color can range from rhubarb pink to coral (the hot new color trend for spring :-)), but in any case, it makes a lovely liquid. Garnish with an herb sprig if you’re fancy.
2 stalks rhubarb, leaves discarded
1 tablespoon sugar (optional, but use if you’re going for max fizz)
1 4-inch whole sprig basil
1.5 teaspoons mint leaves, tightly packed
3 cups of finished kombucha
Place rhubarb, sugar and herbs in a food processor and process on high until they form a wettish mash, about 2 minutes. Pour the mixture into a quart jar and add finished kombucha and cover the jar with its lid. Let is sit for 2-3 days at room temperature for flavors to infuse. Then strain and serve over ice or store in the fridge.
Get Fizz Variation
If you’re fizz-obsessed, add less done (aka more sweet) kombucha, and put the whole thing into a 1.5 liter sealing bottle (like a clean, recycled soda bottle). Lots of space at the top means more fizz. Leave it sitting at room temp until the side of the bottle have become rigid and then refrigerate before straining and serving.