Why it works: Apple and rhubarb work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 162 recipes. Both carry methyl cinnamate, which smells strawberry. The science ↓
Rhubarb Jelly
Ingredients
Directions
Prepare
Combine tart apples and rhubarb in a pot.
Add just enough water to start cooking.
Cook and strain
Cook until tender, then drain.
Proceed with making jelly as usual.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Apple + rhubarbtop 9% of all pairsSmell alikemoderateCooked together162 recipes
Shared aroma: methyl cinnamate (strawberry).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Tart apples
- Their natural pectin helps the juice set into a jelly.
- Rhubarb
- Supplies the tart flavour and most of the bulk of the jelly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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