Lakeland Natural Flavour Rhubarb
Food flavourings are a fun and really easy way to enhance baking, so we’re delighted to bring you this range of natural flavours that we’ve managed to track down. Produced by a small, family company who have been in business in the UK for over 60 years, they’re not quite Willy Wonka, but they have ‘invented’ thousands of flavours in their ‘laboratory’, so it’s a wonder our Buyer, Kathryn, managed to whittle this selection down to just nine! Not just for cakes and bakes, they can also be added to ice cream, icing, desserts, meringues and sauces; just a few drops create a nature-identical taste and, with so many flavours available, you can even mix and match – we’ve tucked into violet ice cream, raspberry macaroons, even rhubarb-flavoured cupcakes topped with custard buttercream and can certainly vouch for the taste... Each high strength flavouring is suitable for vegetarians and vegans as well as being gluten, egg and dairy free.
Cat Ref: SKU 18347
15ml., (266p per 10ml.)
- Suitable for vegetarians
- Suitable for vegans
- Gluten free
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buy one, get one HALF PRICE on the Lakeland Natural Flavours range
Add the Lakeland Natural Flavour Rhubarb to your basket
2 year shelf life. Ingredients: Natural flavouring and propylene glycol (E1520). Store in a cool, dry place away from direct heat and sunlight. Try 1ml (approx. 20 drops) per kg of food and adjust to taste.
Customer Reviews - Lakeland Natural Flavour Rhubarb
Showing 3 of 4 reviews See all reviews
True to the rhubarb” by Susannah
Great flavouring! I added this to a normal cupcake recipe in the place of vanilla, about 10 drops for 12 cakes and they came out really fruity and definitely like rhubarb. I used the custard flavouring also available to flavour the frosting... and my secret ingredient - fresh stewed rhubarb hidden inside the cupcake! Had excellent feedback on the flavours, thanks Lakeland!
amazing!!” by India
Really goid flavour when used in meringue and macaroons ,not synthetic at all. Would highly recommend.
Super flavour” by Gail
I used this to make rhubarb cupcakes and topped them with custard buttercream. Both flavours were fantastic and commented on!!