Refreshing Rhubarb Kvass
- Susan Davis Nutritionist
- Jun 11
- 3 min read
I made rhubarb kvass recently. This is a great way to make use of the delicious pink stems. The fermentation process locks the rhubarb scent and the pretty pink colour beautifully and produces a refreshing carbonated drink.
This is the first time I made rhubarb kvass, but I have used rhubarb in water kefir before which also makes a delicious fermented drink.
Children love fizzy drinks but commercial fizzy drinks contain lots of sugar that contribute to weight gain and tooth decay. Sugar-free soft drinks are not that healthy either as artificial sweeteners send wrong messages to the brain and for some children, it may cause hyperactivity as they are not able to tolerate the chemical structure. Artificial sweeteners also disturb the gut microbiome. So if you want to improve your gut health it may be best to avoid them.
This fermented rhubarb kvass has most of the sugar fermented therefore it is very low in sugar and is suited to a low sugar diet and the healthy bugs make it great for gut health too!
What Types Of Kvass Are There?
There are various kvass's. There are savoury ones that incorporate salt, Like the Beetroot kvass, there are some made with rye bread producing a strong ferment that can be made into a low alcohol drink, and there are those that you can make with fruit. With the fruit kvass, I like to use slightly sour fruits like berries, rhubarb, or cherries. I use some sugar or honey to help the ferment along. You can find other kvass recipes on blog too.
What Are The Health Benefits Of Kvass?
Kvass is a fermented soft drink with probiotic properties. It can support gut health, and the immune system. The fermentation process produces organic acids that may be beneficial to health and aid digestion. The antioxidant properties of the fruits and vegetables are preserved and sometimes enhanced during the fermentation process. A kvass is a good alternative to sweetened soft drinks.
What Does Rhubarb Kvass Taste Like?
Rhubarb kvass has a slightly dry and yet refreshing flavour. The fermentation traps the rhubarb flavour and it is almost like those custard and cream sweets without the sweetness. It is refreshing and gentle to drink. It has a lovely fresh feel on the mouth with a delicious fizz and it can be mixed with fruit juices for sensitive souls and children if they don't like a drink that is not sweet. Adults can be add it to alcoholic beverages such as a classic Campari soda but with rhubarb kvass instead!
INGREDIENTS:
600GR Fresh Rhubarb, sliced
6 Tablespoon sugar
2 Litre filtered water
2-inch fresh ginger, grated or chopped
INGREDIENTS FOR THE SECOND FERMENT:
2 Teaspoon honey
Ginger juice if not gingery enough!
METHOD:
Put sliced rhubarb into a large glass vessel with sugar and water, add the ginger. give it a good stir cover with muslin and secure mouth of vessel with rubber band or tie. Give it a stir every day. Leave for 4-5 days or till you are happy with the colour and developing flavours. You will know when it is ready when there is fermentation evident with the bubbles and also you can taste it it will be slightly fizzy.
Next strain out the rhubarb and put it into 2 glass bottles add the honey and more ginger if needed. Secure the bottle with a lid and leave it at room temperature to ferment. It should be ready in 5-7 days. Test by burping the bottle in between. When you are happy with the fizz, put the kvass into the fridge to slow the fermentation process.
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