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.Print
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