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Dessert

Rhubarb Marmalade

A preserve made from rhubarb, citrus juices, raisins, and sugar.

From the Wikibooks Cookbook · 5 ingredients
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Rhubarb Marmalade

Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Rhubarb Marmalade

Time1 hour

Ingredients

Directions

Prepare

  1. Combine the lemon juice, orange juice, and rhubarb.

  2. Chop the lemon and orange rind along with the raisins.

  3. Add the chopped rind and raisins to the rhubarb mixture and mix all together.

  4. Let the mixture stand for 30 minutes.

Cook

  1. Add the sugar.

  2. Bring the mixture to a boil.

  3. Simmer for 1 hour, stirring often.

Jar

  1. When the mixture thickens, pour into glasses or a crock.

  2. When cool, seal.

Nutrition, whole recipe (rough)

185Calories
2 gProtein
1 gFat
47 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Orange1 medium (131g)62
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Rhubarbnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

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.

  1. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Orange + rhubarbtop 5% of all pairs
    Smell alikemoderate
    Cooked together299 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  3. Lemon + rhubarbtop 7% of all pairs
    Smell alikestrong
    Cooked together546 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Rhubarb + raisintop 9% of all pairs
    Smell alikemoderate
    Cooked together47 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Orange + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together1,684 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rhubarb
Provides the main bulk and tart flavor that the marmalade is built on.
Sugar
Adds sweetness and, as it concentrates, helps the mixture thicken to a spreadable set.
Raisins
Add sweetness and chewy texture as they soften during cooking.
Lemon juice
Adds acidity that brightens flavor and supports gel formation.

The step that matters

Simmer until the mixture thickens. Sugar and acid set the fruit's natural pectin only when enough water has evaporated. Stirring often keeps the sugar and fruit from scorching on the bottom of the pan.

Swap the raisin

How well each one fits the dish's main ingredients (lemon, orange, rhubarb, sugar):

  1. Limefits better
  2. Vanillafits better
  3. Blueberryfits better
  4. Raisinthe original

Fit is the average pairing score against lemon, orange, rhubarb, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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