<h3>Strawberry Rhubarb Boi</h3><h4>Description</h4>Final version.


Cap Crunchy Frosted Cookie - If you do not have this extract it will ruin the recipe. this is the base flavor everything is going to sit on.

INW Shortbread Cookie(or INW Biscuit)- I wanted to use this because it is new and there are a lot of rhubarb tarts that use a shortbread base. This extract is not as dark as INW biscuit but if you go to high with shortbread it appears to take on a popcorn like quality. The initial smell of this smells almost like FLV popcorn. You can replace this with inw biscuit at the same percentage and achieve similar results.

FLV Rhubarb- This is the only realistic rhubarb in my opinion. WF is basically raspberry, VT is basically sour mush, INW is way too green and vegetale. I have never used this higher than .4 and I do not recommend you go any higher. Even after a 14 day steep the rhubarb still has that sour root flavor right on top where you want it.

FA Red Touch- I removed the sweet strawberry because I felt like it took away from the main rhubarb profile I had going before so I'm reverting this back to the original state at 2%.

Flapper Pie WF- Flapper pie is pretty much a perfect blend of custard and meringue. I didn't go above 3% because I do not want any of the graham cracker notes to poke through.<h4>Recipe</h4>CAP Crunchy Frosted Cookie &nbsp; &nbsp; <strong>4%</strong>CAP Super Sweet &nbsp; &nbsp; <strong>0.5%</strong>FLV Rhubarb &nbsp; &nbsp; <strong>0.4%</strong>FA Red Touch (strawberry) &nbsp; &nbsp; <strong>2%</strong>INW Shortbread &nbsp; &nbsp; <strong>2%</strong>WF Flapper Pie SC &nbsp; &nbsp; <strong>3%</strong><p>Total Flavor: <strong>11.9%</strong></p>