Skip to main content
Dessert

Rhubarb Charlotte

A dessert of boiled rhubarb and sugar served with fried bread, optionally glazed with apricot jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Rhubarb and apricot share more aroma than cooks usually use. They rank in the top 12% of all ingredient pairs, and cooks put them together in 26 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Rhubarb Charlotte

Ingredients

Directions

Make the rhubarb filling

  1. Boil the rhubarb in a pot until much of the water has evaporated.

  2. Add the sugar and continue boiling until the mixture thickens.

Prepare and serve

  1. In a separate pan, fry slices of bread until golden brown.

  2. If desired, dip each piece of fried bread in apricot jam.

  3. Serve the thickened rhubarb in the center of a dish, surrounded by the fried bread.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Rhubarb + apricottop 12% of all pairs
    Smell alikestrong
    Cooked together26 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Apricot + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together178 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Sugar + apricottop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Rhubarb + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together1,852 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Rhubarb + breadtop 19% of all pairs
    Smell alikemoderate
    Cooked together66 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

Rhubarb
Its fibers break down as it boils, releasing water that the mixture must cook off to thicken.
Sugar
Sweetens the rhubarb and helps it thicken into a spoonable filling as the liquid reduces.
Bread
Fried until golden brown, it gives a crisp, browned edge that contrasts with the soft filling.

The step that matters

Boil the mixture until it thickens. Rhubarb releases a lot of water as it cooks. If the mixture is not boiled long enough to evaporate that liquid and concentrate the sugar, the filling stays runny and will not hold its shape when served.

Swap the apricot

The recipe marks apricot as optional. How well each one fits the dish's main ingredients (rhubarb, sugar, bread):

  1. Vanillafits better
  2. Figfits better
  3. Quincefits better
  4. Apricotthe original

Fit is the average pairing score against rhubarb, sugar, bread. 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.

You might also like

Bread PuddingBread Pudding153 recipesRhubarb PieRhubarb Pie152 recipesSoft Ginger BreadSoft Ginger Bread85 recipesOrange Potato BreadOrange Potato Bread80 recipes