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Rhubarb Jeely

A jelly made from steamed rhubarb and sugar, boiled until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 Jeely

Ingredients

Directions

Extract the juice

  1. Cut the rhubarb into pieces without peeling.

  2. Steam the rhubarb until very soft.

  3. Drain the rhubarb in a sieve overnight.

  4. Press the rhubarb to extract all the juice.

  5. Boil the juice and strain it.

Make the jelly

  1. Heat sugar in the oven.

  2. Add 1 pound of sugar for each pint of juice.

  3. Boil until the jelly forms when tested.

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 + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked 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 the natural pectin and acid that help the juice set into jelly.
Sugar
Sweetens the jelly and helps it set by binding water and firming the gel as it boils.

The step that matters

Boil until the jelly forms when tested. Boiling must reach the point where pectin, sugar and acid form a gel. Too little boiling leaves a runny jelly, while overboiling can make it stiff or caramelised.

“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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