Perfect Pairings & Recipes for
Rhubarb

Unlock the perfect flavour pairings for rhubarb according to data science. Explore unique recipes and discover the hidden mathematics of flavour.

Rhubarb conjures the embrace of polyphenol and the kiss of sour apple, yet its initial sourness is only the overtone. Beneath lies a sophisticated tapestry of delicate iron, celery, and the creamy tanginess of lactic acid, giving it remarkable depth. The alchemy of the kitchen unfolds when we pair rhubarb with ingredients that let these nuances sing.

To map these harmonies, we analysed thousands of ingredients, breaking each one down across 150 flavour dimensions, identifying which notes complement and contrast. Our analysis reveals, for example, how chilli powder's capsicum tones infuse with rhubarb, and how red chilli's capsicum notes create a surprising synergy with its crisp tartness.

An ingredient's flavour profile is determined by its core characteristics (e.g. acidic, vegetal, and floral) enhanced by layers of subtle aroma notes (outer bars). When pairing ingredients, aim for a mix of core traits to build balance, and select complementary aroma notes to create harmony.

Flavour Pairing Method

To understand how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.

The Flavours That Harmonise With Malic Notes

Our analysis shows that the flavour of sour apple is strongly associated with the flavour of bell pepper. This suggests we should look for ingredients with a capsicum flavour, such as red chilli, when pairing with the malic notes of rhubarb.

The recipes below provide inspiration for pairing rhubarb with red chilli.

Harmonious Flavours Of Rhubarb

Just as our analysis found that sour apple and hoppy flavour notes are often associated, we can identify the full profile of flavours that harmonise with each of the flavours present in rhubarb. For instance, the lactic acid notes of rhubarb are strongly associated with cocoa and blackberry flavours.

The accents linked to the various aromas of rhubarb can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of chilli powder offers many of the aroma accents complementary to rhubarb, including capsicum and cocoa aroma accents. Because the flavour profile of chilli powder has many of the of the features that are complementary to rhubarb, they are likely to pair very well together.

The chart above shows the unique profile of chilli powder across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with rhubarb.

Linked Flavour Notes

Looking at the aromas that are most strongly associated with the various flavours of rhubarb, we can identify other ingredients that are likely to pair well.

The left side of the chart above highlights the aroma notes of rhubarb, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the notes complementary to rhubarb.

What To Drink With Rhubarb

The hoppy notes in american ipa make it a perfect pairing with rhubarb. Likewise, the hoppy flavours in pale ale create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of rhubarb below.

How Flavonomics Works

We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.

Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.

Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.

We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.

These insights drive our predictive model, which allows us to take any ingredient (e.g., Rhubarb), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.