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 Jam
Ingredients
Directions
Macerate the fruit
Combine the rhubarb and sugar in a bowl and mix well.
Let the mixture sit for 10 to 15 minutes to draw out the juice.
Cook the jam
Transfer the mixture to a preserving pan and heat slowly.
Once the rhubarb is tender, boil rapidly for about 30 minutes, stirring well.
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 main bulk and the tart flavor of the jam.
- Fine sugar
- Adds sweetness, draws out juice, and helps the jam thicken and keep as it cooks.
The step that matters
Boil rapidly once the rhubarb is tender. Rapid boiling evaporates water and concentrates the sugar so the jam thickens. Stirring well keeps the thick mixture from sticking and scorching on the bottom of the pan.
“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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