Why it works: Rhubarb and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,852 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Rhubarb Water
Ingredients
Directions
Prepare
Wash the rhubarb and cut it into small pieces.
Place the rhubarb in a bowl and pour the boiling water over it.
Let it cool, then strain the mixture.
Finish and serve
Sweeten to taste and serve with chipped ice.
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.
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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Rhubarb + sugartop 18% of all pairsSmell alikemoderateCooked together1,852 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rhubarb
- Provides the tart flavour and pink colour that the water takes on.
- Sugar
- Adds sweetness to balance the tartness of the rhubarb.
“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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