Tomlinson's Forced Rhubarb
In collaboration with Natoora, this limited edition kombucha is made with Forced Rhubarb from Robert Tomlinson. Four generations of the Tomlinson family have forced rhubarb in Pudsey, West Yorkshire. Robert preserves traditional cultivation methods to produce tender, sweet stems.
Size
Description
Ingredients & Nutrition
Delivery
Why MOMO?
Tomlinson's Forced Rhubarb
For 140 years, the Tomlinson family has grown Forced Rhubarb on their Pudsey plot, perfecting their technique over generations.
Using their traditional cultivation methods, they "force" their rhubarb to grow in near complete darkness. In these conditions, the rhubarb shoots up in vibrant pink.
Harvested by candlelight, the ripe stalks have a tender texture. The taste is naturally sweeter and less acidic than ordinary rhubarb: bursting with flavour.
Our award-winning kombucha
At the 2024 Great Taste Awards MOMO completed another full house, with our four core kombuchas all receiving awards.
In our small-batch brewery, we always put flavour first. That's why our kombucha is always raw and completely unfiltered.
Proudly B Corp certified
We believe in using business as a force for good: we’re a proud certified B-Corp, a London living wage employer & certified organic.
Learn more about our commitment to sustainability here.
Kombucha is fermented tea thought to have originated two thousand years ago. When properly brewed it is a delicious, slightly fizzy and refreshing soft drink that is low in sugar and naturally contains live cultures and organic acids.
Kombucha is made of four simple ingredients: tea, water, sugar and a SCOBY (Symbiotic Culture Of Bacteria and Yeast). During fermentation, the yeasts consume the sugar and produce alcohol, then the bacteria consume this alcohol to produce the acids that give kombucha its tangy flavour.
Learn about what kombucha is here
