MOMO Kombucha X Natoora

South London-based husband-and-wife team MOMO Kombucha create award-winning kombucha using natural methods. February sees the brewery launch a hyper-seasonal, limited-edition Tomlinson’s Forced Rhubarb Kombucha (RRP from £4.50 per 330ml glass bottle) in collaboration with Natoora, available from MOMO, Ocado, Gail’s Bakery, Natoora and Whole Foods.

Released annually for rhubarb season, this special edition has gained a cult-following, with Nigella Lawson expressing her love for the kombucha. A little bit sweet, a little bit tart, and totally delicious, forced rhubarb and MOMO’s unfiltered kombucha is the perfect combination. This tasty flavour uses forced rhubarb from Robert Tomlinson, one of only 12 producers left in Yorkshire’s “Rhubarb Triangle” still practicing this age-old technique. The rhubarb is grown outside for two years, before being uprooted and brought indoors to a forcing shed where it is grown in darkness and warmth. This process makes the rhubarb grow quickly, as it searches for light - hence the name “forced”.

The harvesting process is the most magical part of all. To avoid exposure to light, which would kickstart photosynthesis and take sugar from the stalks to the leaves, the rhubarb is harvested by candlelight by Robert and his wife Paula. After harvesting, the rhubarb is transported down to London to be freshly juiced by the MOMO team. 

The result? A delicate yet delicious new flavour which MOMO know you’re going to love. MOMO Kombucha Co-Founder, Josh Puddle comments, “It’s a huge honour to partner with Natoora, an inspiring organisation which exists to fix the food system by sourcing radically seasonal produce from small-scale growers. With a shared commitment to quality and artistry, Natoora and MOMO are natural partners.” 

10p from every bottle sold will be donated to Natoora’s Farm Fund, which supports young farmers who are committed to agroecological methods. Their goal is to raise up the next generation of growers and address climate change. 

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