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Rhubarb Marmalade

A preserve made from boiled oranges, rhubarb, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Rhubarb Marmalade

Why it works: Orange and rhubarb work together. They rank in the top 5% of all ingredient pairs, and cooks put them together in 299 recipes. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓

Rhubarb Marmalade

Ingredients

Directions

Prepare the fruit

  1. Boil the oranges in enough water to cover until tender.

  2. In the orange water, boil the rhubarb for 30 minutes.

  3. Finely cut the oranges and add them to the rhubarb.

Make the marmalade

  1. Add an equal weight of sugar and boil for 20 minutes.

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.

Photo for illustrative purposes only · Contact us to use it

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. Orange + rhubarbtop 5% of all pairs
    Smell alikemoderate
    Cooked together299 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

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

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

  3. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Orange and sugar barely smell alike, yet cooks put them together in 19,212 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oranges
Provide bitter peel and pectin that help the marmalade thicken and set.
Rhubarb
Supplies tart flavor and bulk, breaking down into the body of the marmalade.
Sugar
Sweetens the marmalade and helps it set into a thick, spreadable texture.

The step that matters

Adding the sugar and boiling. Sugar must be added in an equal weight and boiled long enough for the mixture to reach setting point. Too little boiling leaves the marmalade runny, while sugar and pectin together help it gel as it cools.

Swap the orange

How well each one fits the dish's main ingredients (rhubarb, sugar):

  1. Vanillafits better
  2. Figfits about as well
  3. Quincefits about as well
  4. Orangethe original

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

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