Fermented Rhubarb Fizz


Preparation info

  • 1 litre

    • Difficulty


Appears in



By Asa Simonsson

Published 2019

  • About

Anyone with rhubarb in their allotment will know how much produce you can end up with. When you are bored with making crumble, and have a fridge full of fermented rhubarbs, this is a great way of using the beautiful-looking vegetable. Yes, rhubarb is actually a vegetable even though we mostly make sweet things out of it.


  • 700 g/ lb rhubarb
  • 1 litre/ pints filtered water
  • 75 ml/ fl oz/5 tbsp agave syrup
  • 45 ml/3 tbsp freshly squeezed lemon juice
  • 15 g/1 tbsp sugar
  • 15 g/1 tbsp freshly grated ginger root
  • ½ probiotic capsule (content only)


    1. Rinse the rhubarb and cut up in small pieces, then put in a saucepan with the measured water.
    2. Boil the rhubarb for 5 minutes or so until the pieces have started to disintegrate. Let cool to room temperature.
    3. Over a large bowl to retain the liquid, strain the rhubarb through a muslin cloth or a nut milk bag. You can press down the purée if needed.
    4. Add the syrup, lemon juice, sugar, ginger and probiotic to the cooled-down liquid. Stir until all dissolved.
    5. Pour into clean glass bottles with a swing flip-top lid.
    6. Let ferment for 2–3 days. Check after 2 days to see if there is enough carbonation for your liking; if not leave it for another day.
    7. Store in the fridge when ready. Serve chilled. It will keep for a month in the fridge unopened.