‘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.
Nancy says
Are you doing any classes in Philly? Are you available for private “tutoring” for a new fermenter?
Nancy says
Any classes coming up in Philly or are you available for some private lessons?
Amanda says
Hi Nancy,
I’ll be doing a (veg fermentaion) demo in Delaware on 7/23 and a soda class on 8/6, but I won’t have Kombucha on the agenda again until September. If you’re interested in hearing about future classes, I have a mailing list that just goes out once or twice a month with class announcements.
Amelia says
That looks awesome!!! Would love to try this out myself when I get chance.
Just followed you on bloglovin would love a follow back to support a small blog 🙂
http://cupsofteafortwo.blogspot.co.uk/
Amelia
Steven Jennings says
Hey Amanda, I was wondering if I could get my hands on a Scoby? It’s been a while and I’m new to Pa! Any help would be awesome!
carolynxa says
Hi I have a question about making sauerkraut. I read your instructions. So one question is it ok once kraut is packed in jar to add a little spring water to submerge it a bit more? Plus I love the juice more than the kraut itself. So if I want more juice in addition to the kraut what do I need to do?
I also just covered my jar with a double thick layer of papertowel and put a rubber band around the jar. Do I really need to put a weight inside if I check every day or other day to assure it is submerged. I am also in Fl and really hate to turn the ac on until it gets 85 outside. My indoor temp is about 78. Ok to keep on a open window led
ge that gets no sun. Figured it would be cooler. Our temps this wk will be 81 but that is in the sun. If my kraut dries out can I add more water?
Thanks Carolyn
Amanda says
Hi Carolyn,
Yes, a weight, or at least a cabbage leaf is a good idea, especially if you’re only covering with paper towel, That’s a bit of an invitation for surface yeasts and molds. If you like juice more than veg, try making cabbage kvass instead of kraut. Then you’ll have a tasty drink with less salt to consume. Here’s a link to my beet kvass recipe, but you can sub chunks of cabbage and whatever seasonings you usually like in kraut.
carolynxa says
PS
At nite it gets down to 60 or 62. The inside of my house right now is 76 but by the window 70
Roger T. says
Hi,
I am surprised by the suggestion of using plastic bottles for such “healthy” foods. Isn’t there a founded concern regarding
endocrine disruptors such as phthalates (BPA, BPB, BPS….) leaching
into our food from plastic? Why not just tell people to avoid that
at all costs? Otherwise I think we are getting a swell fermented
food filled with poison crappiness from plastic, chemicals… all not natural, not good for us (to say the very least) and NOT tasty…no?
Ok, I guess you can’t taste phthalates, but…
It might cost a few more shekels and a bit of time to be healthy, but we should stop poisoning ourselves!
Amanda says
Hi Roger,
I definitely address the risks of bottling in plastic in a lot of my kombucha posts, including the main kombucha page. I err on the side of caution here (meaning longer term risks trump short term risk of death). Exploding bottles is a real thing that people email me about. Exploding glass bottles can kill and maim. I personally bottle in both, meaning glass bottles that are built to champagne standards and plastic, food safe bottles, when the occasion calls for it. However, glass bottling is a risk I undertake myself and encourage caution about in others, because I can’t be certain that people are reading carefully (I’m basing this on the fact that people frequently ask questions in the comments about things that are quite clearly covered in posts), so for something where there is risk of death, yes, when I’m not writing an entire thing about it, I call for plastic. I hope that clarifies!
Rhianon says
Wow, that sounds delicious! I love the mix of flavors. I’ve yet to try making kombucha,l but I make water kefir all the time. It sounds like this is a good thing for beginner/intermediate fermenters to try?
Gwen says
Is that 15tsp mint?
Amanda says
Hi! No, it’s 1.5 teaspoons, as written!
Enjoy!
Billy says
I have never personally tried rhubarb in kombucha, but I know some people swear by it. I really have only tried ones flavored with fruits, and I think it would be nice to try and go down the more tea flavor type avenues and include herbs and things like rhubarb. Thank you for sharing your recipe! I can’t wait to give it a try myself.
Neil says
I have been looking at making Kombucha for a while now, this recipe looks delicious. It’s a bit late in the year for Rhubarb where I am now so I’m going to have to think of something else to use. Will check out some of the other recipes here!
Kat says
Rhubarb is nice in water kefir soda also.
Adisa Farms says
Hi,
the name is some what little hard to spell ,but i loved the recipe.
Thanks for sharing it.