This is a water soluble product. Use these flavourings to increase the top notes of the dish whilst preserving the texture of the natural product. Flavour drops are highly versatile.

Oil or water based? The vast majority of products you create will have both oil and water in them, so you can use either the oil or aTangy, candy-style rhubarb flavouring rather than the stewed-fruit kind - MSK name it "Rhubarb (Candy)" for good reason. Built from flavouring substances and propylene glycol, our Rhubarb Flavour Drops carry that sharp-sweet rhubarb note drop by drop, closer to a boiled sweet than a crumble.

Being water soluble, these drops go into anything with a water content - ganache, gelato, dessert creams and fondant. They will not work in tempered chocolate, which carries no water and needs an oil-soluble flavouring instead; for a rhubarb-flavoured chocolate shell, flavour the filling rather than the shell itself.

How to Use Rhubarb Flavour Drops 

Candy flavours can be powerful, so begin with just a few drops and taste before going further - MSK set the maximum dose at 0.32% for foods and 0.10% for drinks. It is at its best in a white chocolate ganache, a rhubarb ripple through vanilla gelato, or a fondant or buttercream for rhubarb and custard bakes. Keep the bottle tightly closed, in a dry place at room temperature and away from direct sunlight; the Best Before date is batch-specific and printed on the label.

Pairings and Ideas 

Rhubarb flavouring pairs naturally with strawberry, vanilla and white chocolate - the rhubarb and custard and strawberry-rhubarb pairings everyone already knows.

• Rhubarb and vanilla gelato
• Rhubarb ganache for bonbons and truffles
• Rhubarb fondant fillings
• Rhubarb and strawberry desserts
• Rhubarb sorbet and ice lollies
• Rhubarb crumble fillings and bakes