Fermented Rhubarb Honey Soda Recipe

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When rhubarb season arrives, it can feel as though every stalk becomes a pie, crumble or jar of jam. While those recipes are delicious, there is another surprisingly refreshing way to use your harvest: homemade fermented rhubarb honey soda.

This naturally fizzy drink has a beautiful pink colour, a sweet and tangy flavour and just enough sharpness to make it incredibly refreshing on a warm afternoon. It tastes a little like sparkling pink lemonade, but with the unmistakable flavour of fresh rhubarb.

Best of all, you do not need expensive brewing equipment. With rhubarb, honey, water, an active starter and a little patience, you can create a homemade soda right in your kitchen.

Why You’ll Love This Rhubarb Soda

🌿 Uses seasonal produce: It is a brilliant way to use a large rhubarb harvest.

🍯 Naturally sweetened: Honey balances the sharp flavour of the rhubarb without relying on refined white sugar.

🥤 Naturally carbonated: Fermentation creates the bubbles instead of a soda machine.

💰 Budget-friendly: One batch makes several servings using inexpensive ingredients.

✨ Easy to customise: Add strawberries, ginger, lemon or mint to create different flavours.

Important Rhubarb Safety Note

Only use the edible rhubarb stalks. Remove and discard every part of the leaves before beginning because rhubarb leaves are toxic and should never be eaten.

Fermented Rhubarb Honey Soda Recipe

Makes: Approximately 1.5 litres
Preparation time: 15 minutes
Cooking time: 15 minutes
Fermentation time: 2 to 5 days

Ingredients

• 500g fresh or frozen rhubarb stalks, approximately 4 to 6 large stalks
• 1.5 litres filtered or dechlorinated water
• 170g raw honey, approximately ½ cup
• 60ml active ginger bug liquid, approximately ¼ cup
• 1 tablespoon fresh lemon juice, optional
• 2 thin slices of fresh ginger, optional

Equipment

• Large saucepan
• Fine mesh strainer or clean muslin cloth
• Large clean fermentation jar
• Airlock or loose-fitting lid
• Funnel
• Pressure-rated swing-top bottles or clean plastic fizzy drink bottles

How To Make Fermented Rhubarb Honey Soda

1. Prepare the Rhubarb

Remove the leaves completely and wash the stalks thoroughly.

Trim away any damaged ends before cutting the stalks into small pieces. There is no need to peel tender rhubarb, although very thick or stringy stalks can be peeled if necessary.

2. Cook the Rhubarb

Place the chopped rhubarb in a large saucepan with approximately 1.25 litres of the water.

Bring it to a gentle boil, reduce the heat and simmer for 10 to 15 minutes. The rhubarb should become very soft and begin falling apart.

Remove the saucepan from the heat and allow the mixture to cool slightly.

3. Strain the Liquid

Pour the cooked rhubarb through a fine mesh strainer or muslin cloth into a clean bowl.

Allow the liquid to drain naturally. Pressing firmly will extract more flavour but may make the finished soda cloudy. Both options are perfectly acceptable.

Do not throw away the cooked rhubarb pulp. Stir in a little honey and use it as a topping for porridge, yoghurt, pancakes or ice cream.

4. Add the Honey

While the rhubarb liquid is still warm, stir in the honey until completely dissolved.

Add the optional lemon juice and ginger slices.

Top up the mixture with the remaining water until you have approximately 1.5 litres of liquid.

Let it cool completely to room temperature before adding the starter. Adding the ginger bug while the mixture is hot could damage the microorganisms needed for fermentation.

5. Add the Starter

Pour the cooled rhubarb mixture into a clean fermentation jar.

Add the strained liquid from an active, bubbly ginger bug and stir gently with a clean spoon.

Fit an airlock or place a lid loosely on the jar. Do not tighten an ordinary jar lid completely because gas must be able to escape during this first stage.

6. Begin the First Fermentation

Leave the jar at room temperature for approximately 24 to 72 hours.

A room temperature of around 18°C to 24°C works well. Cooler rooms may require additional time, while a warm kitchen can speed up fermentation considerably.

Check it at least once a day. Signs of activity may include:

• Tiny bubbles rising through the liquid
• A light fizz when stirred
• A pleasantly sweet and tangy smell
• A flavour that becomes less sweet over time

Taste it daily using a clean spoon. Once it tastes lightly fermented but remains slightly sweeter than you want the finished drink, it is ready to bottle.

7. Bottle the Soda

Remove the optional ginger slices and pour the soda into pressure-rated bottles.

Leave approximately 3cm of empty space at the top of each bottle.

For beginners, a clean plastic fizzy drink bottle is often the easiest option. As carbonation develops, the bottle will become firm, giving you a simple way to monitor the pressure.

8. Create the Fizz

Seal the bottles and leave them at room temperature for another 12 to 48 hours.

Check them several times a day. When a plastic test bottle feels firm and difficult to squeeze, move all the bottles into the refrigerator immediately.

Fermented drinks can produce considerable pressure. Use bottles designed to hold carbonated drinks, never fill them to the top and refrigerate promptly once they become fizzy. Pressure-rated bottles are important because unsuitable glass containers can crack or burst.

9. Chill and Serve

Refrigerate the soda for at least 12 hours before opening. Chilling slows fermentation and helps the carbon dioxide remain dissolved in the drink.

Open the first bottle slowly over the sink and point it away from your face. Homemade soda can become surprisingly lively!

Serve cold over ice with a slice of lemon, a strawberry or a fresh sprig of mint.

How Long Does Fermented Rhubarb Soda Last?

For the best flavour, keep the finished soda refrigerated and drink it within one week.

Fermentation continues slowly in the refrigerator, so the drink can gradually become:

• Less sweet
• More tart
• More carbonated
• Slightly alcoholic

Always open bottles carefully, even after refrigeration.

Flavour Variations

Strawberry Rhubarb Soda

Add 150g of chopped strawberries while simmering the rhubarb. This produces a sweeter, fruitier soda with a deeper pink colour.

Rhubarb and Ginger Soda

Add several slices of fresh ginger during cooking for a warming, slightly spicy flavour.

Rhubarb Lemon Soda

Add the juice and finely grated zest of one unwaxed lemon after the rhubarb mixture has cooled.

Rhubarb and Mint Soda

Add a small handful of fresh mint during the final few minutes of cooking. Remove it before fermentation.

Common Mistakes To Avoid

Adding the Starter While the Liquid Is Hot

Always cool the rhubarb mixture before adding your ginger bug. Excessive heat can prevent successful fermentation.

Using an Inactive Starter

Your ginger bug should be bubbly and active before you use it. A sleepy starter may result in a flat drink.

Using Ordinary Decorative Bottles

Not every swing-top bottle is manufactured to withstand carbonation. Only use bottles specifically designed for brewing or fizzy drinks.

Leaving the Bottles Unchecked

Fermentation speed changes with room temperature, starter strength and sugar content. Check your bottles frequently rather than relying only on the suggested time.

Refrigerating Too Early

Moving the soda into the fridge before carbonation develops may leave it flat. Wait until your plastic test bottle feels firm.

Fermentation Safety

Clean your hands, jars, strainers and bottles thoroughly before beginning.

Discard the entire batch if you notice fuzzy green, blue, black or pink mould, a rotten smell or anything that makes you question its safety. Do not simply remove mould from a liquid ferment because contamination can extend below the visible surface.

This homemade drink is not guaranteed to be alcohol-free. Fermentation can produce small amounts of alcohol, particularly if the soda is left warm for too long. It may therefore be unsuitable for children, pregnant people or anyone who must completely avoid alcohol.

Because the recipe contains honey, it should never be given to a baby under 12 months old.

Frequently Asked Questions

Can I use frozen rhubarb?

Yes. Frozen rhubarb works very well because it is cooked before fermentation. It may release more liquid and break down faster than fresh rhubarb.

Can I replace the honey with sugar?

Yes. Replace the honey with approximately 150g to 180g of granulated sugar. The flavour will be slightly different, but the soda should still ferment.

What can I use instead of a ginger bug?

An active water kefir starter may also work. Some traditional recipes use fresh whey strained from live yoghurt, although ginger bug produces a dairy-free drink and usually complements the rhubarb flavour better.

Why is my soda not fizzy?

The starter may not have been active enough, the room may be too cold or the soda may have been refrigerated too soon. Give it additional time while checking the bottles regularly.

Why is my soda too sour?

It has probably fermented for too long. Serve it with extra honey syrup or dilute it with sparkling water. Next time, refrigerate the bottles sooner.

Is sediment normal?

A small amount of sediment is normal in an unfiltered homemade ferment. Pour the soda gently and leave the final little bit in the bottle if you prefer a clearer drink.

Final Thoughts

Fermented rhubarb honey soda is one of those recipes that makes home fermentation feel almost magical. A handful of simple ingredients transforms into a sparkling pink drink that is sweet, tart and unlike anything found on a supermarket shelf.

It is also an excellent reminder that a productive rhubarb patch can provide much more than pies and crumbles. Once you have mastered the basic method, experiment with strawberries, lemon, ginger and garden herbs to create your own signature homestead soda.

Just remember to monitor the pressure, refrigerate the bottles promptly and open them cold. Then pour yourself a glass and enjoy the homemade fizz! 🥤