Why it works: Rhubarb and rye share more aroma than cooks usually use. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Rhubarb Blanc-mange
Ingredients
Directions
Prepare the rhubarb as you would for sauce.
While boiling, stir in rye flour or sifted Graham flour until the mixture is stiff enough to mold.
Chill and serve with rhubarb or lemon sauce.
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 + ryetop 7% of all pairsSmell alikestrongCooked together7 recipes
Shared aroma: acetic acid (sour, vinegar).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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