Rhubarb and Lemon Water Kefir
CALLING ALL RHUBARB LOVERS: this rhubarb and lemon water kefir allows you to enjoy rhubarb all day long while staying hydrated and supporting gut health! The tartness of the lemon and rhubarb pair well with the subtle sweetness of unflavoured, fermented water kefir. Let’s learn how to flavour water kefir with rhubarb and lemon!
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Rhubarb is one of my favourite foods from the garden. It’s flavour and texture is unlike anything else which is what makes it so special. Luckily, it’s flavour really comes through in this water kefir. This probiotic-rich beverage will keep you hydrated during harvest season and beyond.
What is Water Kefir?
To do this recipe, you’ll need to know how to make water kefir. Making a quart of unflavoured, fermented water kefir is the first phase of the process and you can learn how to do that here. Flavouring is the second phase of the process and that is what this recipe is for.
Health Benefits of Water Kefir
Water kefir is a fermented beverage that uses a small amount of sugar, natural yeast and bacteria, water and whatever flavouring you desire. It has everything you need to satisfy a soda sweet tooth, hydrate properly, and support gut health.
Probiotics
This fermented beverage is packed with probiotics that improve gut health. Regular consumption can aid digestion, alleviate digestive discomfort, boost the immune system, and support a healthy gut flora balance.
Low Sugar vs. No Sugar – Sweetened Beverages
Water kefir has a natural effervescence that makes it a refreshing, low-sugar, soda alternative. Switching from soda to water kefir would reduce sugar intake which is something that almost everyone would benefit from. If you drink diet or artificially sweetened soda, water kefir is still a better option even though it contains some sugar and calories. Learn more here about why drinking an artificially sweetened beverage is worse than drinking a low-sugar beverage.
Versatility
One of its most appealing and unique features is its versatility; it can be flavoured with various fruits or herbs, making the world your oyster. Whether enjoyed plain or infused with flavours, water kefir provides a tasty way to incorporate medicinal herbs or fruits into your diet. That is one of my favourite things about it!
Water kefir is my favourite way of incorporating red raspberry leaves into my diet to support female hormone health. Learn how to make it red raspberry leaf and ginger water kefir here.
Health Benefits of Rhubarb
Rhubarb isn’t typically used for any medicinal purposes but I think all whole-foods have some health benefits and it’s interesting to me to know what they are.
Rhubarb is a good source of essential vitamins and minerals, including vitamin K, vitamin C, calcium, potassium, and manganese, which support bone health, immune function, and blood clotting.
It is high in dietary fibre, aiding digestion and promoting regular bowel movements. Its antioxidants help protect cells from damage and reduce the risk of chronic diseases. The fibre content in rhubarb can help lower cholesterol levels and regulate blood pressure, supporting cardiovascular health.
Rhubarb is low calorie and has high fibre content making it a filling food that supports the microbiome. With its natural anti-inflammatory properties and potential liver-protective effects, rhubarb contributes to overall wellness.
However, it is important to consume rhubarb in moderation due to its oxalate content, which can contribute to kidney stone formation in susceptible people. Despite this, the numerous health benefits of rhubarb make it a valuable addition to a balanced diet.
What You’ll Need
A clean quart jar with a lid: I used a classic quart mason jar with plastic lid.
Pop top bottle or second quart mason jar: This is optional if you want to strain out your fruit before storing and enjoying.
Funnel with a filter: One of those things you didn’t know you needed. Get one here. You can also use a regular funnel with cheesecloth.
Unflavoured, fermented water kefir: This recipe is for the second phase of making water kefir which is fermenting the flavouring. This means you’ll need to make the unflavoured, fermented water kefir before proceeding. Learn how to make it here.
Lemon slices: You’ll need 2-3 lemon slices. You can use fresh or dehydrated. Learn how to dehydrate lemon slices here.
Chopped Rhubarb: You’ll need about a handful of fresh or frozen chopped rhubarb.
Water: Clean drinking water is what you always want.
How To Make Rhubarb and Lemon Water Kefir
Prepare the Jar: Start with a clean, empty jar. Add lemon slices and chopped rhubarb.
Extract the Flavour: Pour one cup of hot water over the lemon and rhubarb to help extract their juices. Let the mixture steep for 1-3 minutes.
Cool the Mixture: Add one cup of cold water to the jar to cool the mixture down.
Combine with Water Kefir: Take your jar of unflavoured, fermented water kefir and pour two cups into the flavoured water. Stir gently.
Start the Second Ferment: Place a lid on the jar and leave it at room temperature to ferment for 1-2 days. This stage is known as the “second ferment.”
Check and Strain: After 1-2 days, the water kefir should be bubbly and have taken on a new colour. You can enjoy it with the fruit or strain it out.
Strain (Optional): If you choose to strain, grab a second clean quart jar. Place a funnel with a filter on the opening and pour the fermented water kefir through it, capturing the fruit and leaving just the flavoured kefir.
Store and Enjoy: Place a lid on the strained kefir and store it in the fridge. For the best flavour, consume within 3-5 days.
Rhubarb Lemon Water Kefir
Ingredients
- 2 Cups Unflavoured fermented, water kefir
- 1 Cup Hot water
- 1 Cup Cold water
- 2-3 Lemon slices
- 8-12 Pieces Chopped Rhubarb
Instructions
- Grab your clean empty jar.
- Add lemon slices and rhubarb to the jar.
- Add one cup of hot water to the ingredients to help extract juices. Let steep for 1-3 minutes.
- Add one cup of cold water to cool down the mixture.
- Grab your jar of unflavoured, fermented water kefir and add two cups to the flavoured water.
- Place the lid on the jar of flavoured water kefir and place it in a space that maintains stable room-temperature.
- Let it ferment for 1-2 days. Fermenting the flavourings is often referred to as the "second ferment".
- After 1-2 days, it should be quite bubbly and will have taken on a new colour.
- You can drink your water kefir with the fruit or strain it out.
- To strain it out:Grab your second clean quart jar and place your funnel with a filter in the opening. Pour your flavoured, fermented water kefir through the filtered funnel into the new jar. The filtered funnel will catch the ingredients, leaving only your flavoured water kefir in the new jar.
- Place a lid on your fermented, flavoured water kefir and store in the fridge. Consume within 3-5 days for the best flavour.
- Enjoy!
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