My rhubarb plants must really like living here, because they reward me with an abundance of juicy red rhubarb stalks.
Even though it’s a vegetable, I think most of us equate the tangy flavour with that of fruit. And it’s that tangy taste that makes it so thirst quenching. I have a batch of rhubarb wine on the go at the moment, and here is my simple recipe for rhubarb soda. This recipe makes 2 liters.
Chop 4 cups of rhubarb into about 1/2 inch chunks. If you’ve got some of last year’s in the freezer, it’s fine to use that.
Dump into a medium saucepan, cover with water and boil until it’s mushy. Let it cool.
Strain the pulp out of the juice, add 1 heaping cup of white sugar, then top up with water to just under the 2 liter mark.
Pour the liquid into a large glass jar, add 1/4 cup of whey, ginger-bug juice or sauerkraut juice. (It’s very important that the whey or sauerkraut juice is natural and unprocessed.) Cover with a clean cloth held securely with an elastic band and leave at room temperature for about 3 days. Stir it each morning and evening, then taste the juice on the spoon. When most of the sweetness is gone it’s ready to bottle. It’s almost Rhubarb Soda! (During the summer this takes less time than it does in the winter.)
To finish your Rhubarb Soda, use a funnel and pour into a large plastic 2 liter soda bottle. Leave about 1 1/2 inches of head space. Tighten the lid and leave out at room temperature for 12 to 24 hours. You’ll know it’s ready when you can’t squeeze the bottle because it’s so firm. Refrigerate then open carefully. It will continue to ferment in the fridge, so don’t leave it much longer than a few days.
You can also bottle your rhubarb soda into smaller plastic soda bottles. I don’t use glass after one exploded. The plastic bottles make it easy to tell when it’s ready.
Here are links to my other rhubarb recipes: