THE SMELL OF RUBHARB
Sharp and tangy, fizzy and refreshing, this ingredient smells like summertime
Long-used in medicine and cookery around the world; for the English it’s synonymous with the Rhubarb and Custard penny sweets, Persians will know their rose-rhubarb sherbet well, the Chinese used it in ancient medicine, and Americans are famed for their tarts and pies. Although classed as a vegetable, it’s more of a sour fruit with vegetal qualities.
A NOTE OF NUANCES
Known for its (poisonous) green leaves and delicious red stalks, Rhubarb has a nuanced colour that fades from pinks and reds to bright greens. Its scent is much the same, an ingredient of duality it ranges from acidic and sharp to a soft smoothness with an almost velvety nature.
An ingredient thatdefies gender stereotyping, it pairs well with florals, green notes or citruses. Each pulling out a different facet of ingredient: florals speak to the fruity tinges of the scent, greens heighten the already verdant nature of the ingredient and citruses will bring out the tingly, sharp facets.
Rhubarb is a multi-faceted ingredient going from sour to sweet, aromatic to fruity, but wherever it’s used it always adds a mouth-watering zing to the fragrance. A kind of fruity-green tingle that can’t help but bring a smile to our faces.
ROSE / RHUBARB
Roses bushes grow from a rhubarb patch.
The Perfumer’s Inspiration
A bright rose entwined with sharp blackcurrant and sparkling, zingy rhubarb. Aqueous peonies add dewiness, whilst blackcurrants expose its greenness. Petals, stalks and stems: a nose in a rosebush. Rich, jam-laced Moroccan rose absolute adds depth. A scent that sparks a childlike joy within. Pink to green like rhubarb stalks this is a rose that’s bursting with colour.
/ With rhubarb, blackcurrant leaves, peony, Moroccan Rose Absolute, white musks.