Rhubarb season has got us trying all different matcha & rhubarb combos, and we're loving it!

This Matcha Rhubarb and Ginger Soda is the ideal recipe for you to try if you want to jazz up your daily matcha or if you're looking for a fun mocktail to try! It’s slightly sweet, vanilla-y, gingery and energising.



  • 400g rhubarb, chopped (the pinker, the better)
  • 1 vanilla pod, scraped (1 tsp paste or extract works too!)
  • 560ml water
  • Pinch of salt
  • 320g sugar
  • Matcha Powder 



  1. Add all your ingredients (except for the matcha) to a medium sized saucepan and bring to a boil.
  2. Reduce to a simmer and simmer for 15-20 minutes, until rhubarb has completely broken down.
  3. Strain with a fine sieve and pour into a sealed container (you can keep this for up to a week - it’s delicious in drinks, on yoghurt, ice cream, or cocktails!). 

  4. To make the soda, pour around 50ml of the syrup (depending on how sweet you want it!) into a glass filled with ice, top off with half ginger beer and half sparkling water.
  5. Top off with whisked matcha!


We’ve garnished with rosemary here because we think it goes super well, but go wild!