Rhubarb soda.. and a True Brews Giveaway!

I’ve said it beforeTrue Brews is a totally fun book.  I’m looking forward to exploring more recipes, like the hard lemonade and the hard cider… maybe even some of the beers but for right now, I’m obsessed with soda.

Last weekend, I got a pound and a half of rhubarb in my CSA and immediately thought SODA!  Rhubarb is tart and we really do enjoy a less sweet soda so I thought it was perfect.

But how does one juice a rhubarb.  Emma to the rescue again!


I do wish my rhubarb was more pink so that I would have a prettier juice.  I actually contemplated putting some red food coloring in there. But I didn’t.

The juice sat in the fridge for a few days so the bits that didn’t filter out would settle to the bottom. Which totally worked. I just poured it out into a big bowl and let the sludge stay in the jar.   I added lime juice, sugar and pitched the yeast.. then bottled it up!

Two days later, I had lovely fizzy, tart rhubarb soda!

5 from 1 reviews
Rhubarb soda
Prep time: 
Total time: 
Serves: Two liters
Developed from the Master Soda Recipe from True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home. I modified the method to suit my preferences. You wanna know how Emma does it? You gotta get the book!
  • 8 cups of rhubarb juice
  • 2 cups water
  • ½ cup of cane sugar
  • ¼ tsp kosher salt
  • the juice of three limes
  • ⅛ tsp dry champagne yeast
  • One clean two liter soda bottle or clean 20 ounce soda bottle and three flip top beer bottles.
  1. Boil the 1 cup of water and stir in the sugar and salt to dissolve
  2. Let cool.
  3. Add the sugar water and lime juice to the rhubarb juice and stir to combine.
  4. Taste. Too tart? add sugar. Too sweet? I doubt it, but add lime juice.
  5. Combine the yeast and the remaining cup of water and stir to combine.
  6. Add the yeast mixture to the juice mixture and stir very well.
  7. Bottle, leaving 1 inch of head space and set in a safe place at room temperature.
  8. When the plastic soda bottle is firm and you can hardly make a dent when you push on it, refrigerate the soda overnight. (Do NOT store at room temperature after the original fermentation)

Win a copy of True Brews!

What you are most excited about making from True Brews. Not sure what’s in there? Look inside True Brews at Amazon

No purchase necessary.  This book is NOT donated by the publisher or author (I’m buying it myself.)

To enter:

  1. Leave me a comment letting me know what you want to try making out of True Brews or why you want this book!  Please be sure to fill in the email address field when you comment.
  2. Comments will close at 11:59 pm East Coast time on Monday July 15th, 2013. Winners will be chosen at random (using random.org) and will be posted to the blog by Saturday, July 20, 2013. (Probably sooner but a gal gets busy, yanno)
  3. Anyone can enter, but please enter only once.
  4. You will receive the hard copy of the book, shipped from Amazon.com.

About Pirate Jeni

Kitchen Witch, Eclectic Spiritualist, Psychic-Medium, Reiki Master, Conscientious Omnivore, Tarot Card Slinger, Singer of Songs, Player of Things with Four Strings.


  1. Freakin’ awesome!! I think the color is gorgeous just as it is. I’m *so* going to try this when my rhubarb kicks in again in late summer. Oh, and don’t pick me for the giveaway as I already have a copy of the book. 🙂

  2. I think that rhubarb soda looks wonderful. Like you, I’m looking for a less-sweet soda. They seem to be more thirst-quenching in the stupidly hot and humid weather. At least to me.
    Oh, and PLEASE PICK ME!

  3. I have been OBSESSED with these posts! I live with a chronic soda drinker who could totally benefit from a natural fizzy alternative to the chemical ridden counter sodas. Personally I am fascinated by the prospect of homemade hard cider and MEAD! *fingers crossed that she gets picked* PS: SO glad you’re posting again! ^_^

  4. I’ve been really inspired by your soda posts! I added the book to my wishlist but haven’t picked it up yet. I’m especially interested in making Jamaican Ginger Beer or even traditional ginger ale – it has to be cheaper than buying Reed’s which is delicious but really expensive! Reed’s is my cure-all beverage, I’d love to be able to make it in-house. I’m a complete newbie when it comes to fermented drinks and this book looks like a really great guide.

  5. Hey Jeni, you know I love soda. We’ve always used our soda stream to add fizz but I’m ready for the next step. True ginger ale woul make me queen of the kitchen– and I’m certain would be a hit.

  6. After a recent exploration into making lavender lemonade, I’ve been curious to try and make different kinds of drinks. Now that I’ll be moving into a place with a larger kitchen, it’ll be delighted to finally have space to work and try new things! (and finally experiment with beer brewing)

  7. I want to try making a soda that I can add things to to make an energy drink. My husband has health issues but continues to drink AMP soda despite knowing what’s in it! He said, that if I can make a soda that gives him the same or close boost as AMP. He’ll quit immediately! If he quits it will solve a few problems and help his ADD! Plus I want to make soda and lemonade for the whole family because we all love soda but hate what it’s made of! Thanks! The idea of being able to make one more thing that isn’t store bought is exciting!

  8. I want to make soda’s! All of them! I’ve experimented with flavors since I have a soda stream but now I want to do the actual fermentation as well.

  9. Oh — I forgot to mention: I’ve been making my own hard cider (10 gallons at a time!) for several years now. I’ve got a whole how-to series on my blog that you might want to consult in addition to Emma’s instructions when you decide to try it.

  10. Hi there from Barcelona. I just discovered all this brewing thing, and since I am obsessed with doing everything on my own, I HAVE to try and brew things from beer to (especially) sodas and ginger ale. I love ginger ale and it is not quite common here in Spain…

  11. Just thinking…you could add some beet juice to the brew to see if that would give you that hot pink colour you are after naturally? It’s worth a shot. My mum made rhubarb “champagne” that was really this soda. I remember it blowing its bottles on more than one occasion and the resulting pink stickiness being like superglue to remove. Might have more than one use! Cheers for sharing this 🙂

  12. Wow! I can’t wait to pick up some rhubarb at the farmer’s tomorrow to try this!

  13. This rhubarb soda sounds great. I tried my hand at wild fermented ginger beer, but grew some nasty slimy mold instead. I think I may have a better chance with commercial yeast. I’d love to win the book, but even if I don’t, thanks for the soda recipe!

  14. Just beginning to try my hand at brewing. Beer and cider so far but a new world of fermentation is opening up to me and I’d love a copy of True Brews to further my new obsession. I’m using the rubarb growing in my whiskey barrel to make this delicious sounding soda this weekend! I’ll let you know how it turns out.

  15. Yum yum yum! For what it’s worth, I’ve had rhubarb juice that was all over the map in terms of color — sometimes as pale as yours, sometimes glowing hot pink! All were tasty… 🙂

  16. I’d make watermelon soda with the kids. Pretty sure they would love it. And thanks for the twitter reminder…I forgot to enter.

  17. about how long should you leave it out before you put into the fridge? No plastic bottles here!

    • Hmm… I don’t know how to answer that question. The yeast will ferment at different rates depending on how much sugar in your soda, how much acidity you included and the ambient temperature of your room. That is the whole reason for using the plastic bottle as a gauge. You could, I suppose to what I read in another (older) book that suggesting capping a few smaller 8 ounce bottles and opening one after 24 hours and if it’s not carbonated enough, let them go for another 24 hours and then open the OTHER 8 ounce bottle.. mine has been done anywhere between 18 – 24 hours. My ginger all needed MUCH longer, and my watermelon mint was done in l2

  18. This looks wonderful! I love rhubarb and homemade sodas, but I’m totally scared of a soda explosion 😉

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