
Rhubarb is an herbaceous plant cultivated in regions with a temperate climate. The peduncles of the leaf, which are in the form of a stringy stem, are eaten in cooking and especially in pastry as a pie or jam. Far from confining itself only to cooking, perfumers use it for its scent evocative of gourmand memories. However, as with many fruits, it is not possible to extract an essence from rhubarb. Its perfume is reproduced by assembling several essences. It brings to the compositions a green and fruity touch, with slightly acidic tonic accents. Its scent is aromatic with floral nuances.