Strawberry-Rhubarb Kombucha

I really like our homemade kombucha. I like everything about it: The giant crocks visibly fermenting in the kitchen, the routine of bottling and refreshing the tea weekly/bi-weekly, drinking a cold one every night and feeling that good bacteria work its magic, and my favorite part of all, experimenting with different flavors for the second ferment. Especially if the flavors are seasonal.

This spring, I just happened to stumble into what I can safely say is my newest favorite flavor for bottling: strawberry-rhubarb.

We just happen to have a rhubarb plant growing in a container in our backyard, and a very small, somewhat neglected patch of strawberries growing in a shady spot near the property line between us and our neighbors. So as I was puttering outside in the backyard with my kids a few weeks ago, getting inspired by all the plants that were popping up in the yard, it clicked to me to try this quintessential spring flavor combination with my kombucha, and it did not disappoint.

I tried it and immediately had to share it with my husband and daughter. And my friends. And they loved it too, and said I could sell this stuff at the store. But I really can’t, because it’s too good not to guzzle down myself. So here’s the recipe. Go forth and make your own.

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Strawberry-Rhubarb Kombucha

Author: A Wooden Nest

Ingredients

For the rhubarb simple syrup

• 1 cup chopped rhubarb1 cup water1 cup sugar

For the strawberry-rhubarb puree

• All your rhubarb simple syrup
• 2 cups strawberries, fresh or frozen2 cups kombucha

Instructions

Step one: make your rhubarb simple syrup

1. Place all rhubarb simple syrup ingredients in a saucepan. Turn to medium high and bring to a boil, stirring occasionally to help dissolve the sugar. Remove from heat and let sit until it comes to room temperature. Pour into a mason jar (including the bits of rhubarb) and store in the refrigerator until ready to use. It should keep for up to a week.Step three: bottle
2. Pour 2-3 oz of the strawberry-rhubarb puree into each brewing bottle. Top off with kombucha until it fills just the bottom 1/3rd of the neck. Pop on your snaplock lids to seal, and keep out of direct sunlight for 3-7 days, making sure to burp your bottles daily.

Step two: make a strawberry-rhubarb puree

1. Place all your rhubarb simple syrup in a blender with the strawberries. Add kombucha and blend just until smooth. Add a bit more kombucha if your mixture is too thick.

Step three: bottle

1. Pour 2-3 oz of the strawberry-rhubarb puree into each brewing bottle. Top off with kombucha until it fills just the bottom 1/3rd of the neck. Pop on your snaplock lids to seal, and keep out of direct sunlight for 3-7 days, making sure to burp your bottles daily.