Sweet Fermented Rhubarb

Sweet fermented rhubarb with ginger

Fermented rhubarb is a delicious way to preserve the first fruit of the season. It can be left whole or pureed into a pretty pink sauce.




  1. Dice the rhubarb.
  2. Don’t peel the ginger because the skin will help with the fermentation. The ginger can be left in large chunks so it can be removed before serving, otherwise chop it finely.
  3. Mix the filtered water and sugar in a glass jar until the sugar is mostly dissolved. Stir in the culture.
  4. Add the rhubarb and ginger to the jar, then top with enough filtered water to keep the fruit submerged, while leaving at least 1″ of head room at the top of the jar.
  5. Leave the jar to sit out on the counter to ferment for 2-3 days.
  6. After 3 days the rhubarb will have developed a mild, sweet flavour. At this point you can either leave it whole or puree it into a sauce. It may be “sparkling,” however, that should mellow out after a few more days.
  7. Store fermented rhubarb for up to 2 months in the refrigerator, or freeze it in a straight-sided mason jars for winter eating.


Keywords: vegan, gluten free, 5 ingredients or less, diary free, nut free, soy free, beverage, probiotic, spring, summer