Skip to main content

Pairing rhubarb and lemon together makes for a great recipe as they are both filled with antioxidants. Rhubarb is a great source of fibre and calcium while lemons have lots of vitamin C. This combination may be a bit tart for your taste but try adding a bit of mint or basil to it to tame the tartness.

Rhubarb Lemonade Recipe

MAKES: about 4 cups


4 cups first ferment

1/4 finely chopped rhubarb

1/4 lemon juice

Opt. a few sprigs of mint or basil


  • Make the first ferment and leave the jar in a warm place for 24-48 hours.
  • Strain the grains and add the ingredients to the green swivel top bottle with the first ferment water kefir.
  • Add to the green swivel top bottle with the first ferment water kefir.
  • Seal up the green swivel top bottle and leave it in a warm place for 24 hours for the second ferment.
  • Open slowly, strain and enjoy!


This Rhubarb Lemonade soda will give your immune system a boost of over 30 billion LIVE probiotics, magnesium, B vitamins, vitamin C, folate, vitamin K, electrolytes, enzymes and antioxidants.

Refrigerate immediately. It can last there for up to 8 weeks before it turns to vinegar.


closeWe are looking for influential bloggers and social media moguls to test drive our home fermentation kits and share their health journey with the world. Do you have what it takes? Send us a message!*

*Only those with an extensive online following need apply.