Slice the strawberries and rhubarb into 1/4" slices.

Place the fruit in a 1/2 gallon heat-resistant glass jar or pitcher. If using frozen fruit, thaw them first and include any juice.

Cover the strawberries and rhubarb with boiling water. Allow to steep until the water is cooled to room temperature.

Add the 1/2 cup of raw honey and fill the pitcher with non-chlorinated water. Stir thoroughly.

Cover loosely with a coffee filter or tea towel.

Stir 3–4 times per day. Bubbling should begin to occur within 2–4 days.

After your ferment begins to bubble, strain and transfer to grolsch style bottles. Allow to ferment another 12–24 hours at room temperature.

Refrigerate and enjoy cold.