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Rhubarb Lemonade Water Kefir Soda Recipe

Pucker up! Rhubarb and lemon are a tart but delicious combination. Both are antioxidant, rhubarb is a great source of fibre and calcium while lemons are full of vitamin C. If this combination is a bit tart for your taste add fresh mint or basil to tame it.

Rhubarb Lemonade Water Kefir Soda Recipe

MAKES: about 4 cups


4 cups first ferment

1/4 finely chopped rhubarb

1/4 lemon juice

Optional: 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 swivel top bottle with the first ferment water kefir.
  • Seal up the 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.

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