Rhubarb is a perennial plant known for its distinctively long, crimson stalks and large, green leafy tops, which are toxic and should not be eaten. The edible stalks are famously used in culinary applications, particularly in desserts like pies and crumbles. Rhubarb has a unique flavor profile—it is notably tart and slightly sweet, a characteristic that makes it necessary to cook it with sugar or other sweeteners to balance its sharpness.
The scent profile of rhubarb is subtle and often described as fresh and crisp. When raw, its aroma is light and green, with hints of earthiness. Upon cooking, rhubarb releases a more pronounced but still mild scent, dominated by a fruity, tangy quality that can remind one of green apples and berries. This aromatic complexity makes rhubarb not just a favored ingredient in kitchens for its flavor but also appreciated in perfumery and scented products where its fresh, clean notes are valued.