Perfect Pairings & Recipes for
Rhubarb Syrup

Exquisite rhubarb syrup flavour pairings and recipes, revealed through data science.

Rhubarb syrup instantly conjures the embrace of sour apple and the kiss of hibiscus, but beneath its sourness lies a complex symphony of subtle flavour notes, such as blossom, raspberry, and hints of sugar, contributing remarkable depth. The culinary wizardry unfolds when we pair rhubarb syrup with ingredients that let these nuances sing.

To chart these harmonies, we analysed thousands of ingredients, each deconstructed across 150 distinct flavour dimensions, pinpointing the notes that best complement this ingredient’s profile. Our findings reveal, for instance, how lemon twist's pomeloide tones can cut through rhubarb syrup, or how rhubarb's lactic notes create an unexpectedly harmonious bridge with the crisp tartness.

An ingredient's flavour profile is determined by its core characteristics (e.g. acidic, nectarous, 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.

The Art of Flavour Pairing

To understand exactly which flavours harmonise, we compiled a database of over 50,000 ingredient pairings commonly used in cooking. We then analysed these pairings, identifying the specific flavour notes that frequently appear together.

The Flavours That Harmonise With Malic Notes

Our analysis shows that the flavour of sour apple is strongly associated with the flavour of lactic acid. This suggests we should look for ingredients with a lactic acid flavour, such as rhubarb, when pairing with the malic notes of rhubarb syrup.

The recipes below provide inspiration for pairing rhubarb syrup with rhubarb.

Harmonious Flavours Of Rhubarb Syrup

Just as our analysis revealed that sour apple and hoppy flavour notes are often combined, we can identify the full profile of flavours that harmonise with each of the flavour notes present in rhubarb syrup. E.g. the sugary notes of rhubarb syrup are often used with tea-like and grapefruity flavours.

The notes complementary to the various aroma accents of rhubarb syrup can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of lemon twist offers many of the aroma notes complementary to rhubarb syrup, including grapefruit aroma accents. Because the flavour profile of lemon twist has many of the of the features that are complementary to rhubarb syrup, they are likely to pair very well together.

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

Linked Flavour Notes

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

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

What To Drink With Rhubarb Syrup

The hoppy notes in american ipa make it a perfect pairing with rhubarb syrup. Likewise, the hoppy flavours in ipa create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of rhubarb syrup 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 syrup), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.