{"product_id":"seasonal-release-forced-rhubarb","title":"Forced Rhubarb, Spring Batch","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eRaw Kombucha · 500ml · 2 servings\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is spring in a bottle. Bright, lightly effervescent, and exactly the kind of thing you want chilled before dinner. Think of it as a pressed juice that went somewhere far more interesting.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIt opens with the gentle sweetness of pear before the rhubarb cuts through, the white peony tea bringing a clean acidity, and a finish that's all fine, persistent bubbles. More complex than it looks.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eThe Rhubarb\u003c\/strong\u003e We source our forced rhubarb from E. Oldroyd \u0026amp; Sons in the Yorkshire Rhubarb Triangle, grown in total darkness and harvested by candlelight. It's a labour-intensive, centuries-old tradition that produces a stalk unlike anything grown outdoors. Vivid pink, tender, and with a natural sweetness that you simply can't replicate.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eThe Process\u003c\/strong\u003e We start with a blend of white peony and sencha teas, fermented for up to seven days with our SCOBY. The rhubarb is deep-frozen first, this breaks down the cellular structure so the juice bleeds naturally into the kombucha, keeping the flavour raw and bright. Cold-pressed apple and pear juice go in alongside it, and a small amount of hibiscus for that pink hue and a subtle floral depth. It's conditioned in keg for a fine, persistent carbonation before being bottled by hand here in Stamford.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eThe Pour\u003c\/strong\u003e Serve chilled. Open slowly... This is a live, active ferment and it has a little energy. A gentle tilt before opening will incorporate any natural sediment at the bottom, which is simply a sign of something unpasteurised and alive. Pairs beautifully with soft goat's cheese or a light brunch, but honestly it doesn't need much.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e Keep refrigerated below 5°C. Once opened, best within 5 days.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eA note on availability\u003c\/strong\u003e This batch is dictated entirely by the Yorkshire forcing sheds. When the season ends, it's gone until next spring.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eIngredients: Spring water, live kombucha cultures, organic raw cane sugar, white peony tea, sencha green tea, macerated Yorkshire forced rhubarb juice, organic cold-pressed apple juice, organic cold-pressed pear juice, hibiscus.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fermfolk","offers":[{"title":"Default Title","offer_id":53264316727635,"sku":null,"price":8.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1055\/1446\/7667\/files\/Rhubarb_Kombucha.png?v=1777881943","url":"https:\/\/fermfolk.co.uk\/products\/seasonal-release-forced-rhubarb","provider":"Fermfolk","version":"1.0","type":"link"}