Rhubarb Marshmallows Recipe by Mark Greenaway

By Iain Fenwick

Spring brings some exciting additions to the kitchen and one of Mark’s favourites is rhubarb. Making marshmallows at home may seem like a daunting task but it is far easier than you might think.

The colour and flavour of rhubarb is so enticing. It can be used in so many different dishes adding an eye-catching splash of colour.  The softer texture of homemade marshmallow is far superior to the shop bought variety. Do be careful with the boiling sugar syrup though. The rhubarb in this recipe means a naturally vibrant colour that will be sure to impress. Once you have mastered this method then it is time to get creative and to try out what ever flavour tickles your fancy.


Marshmallows make lovely petit fours to be served at the end of a meal and they can also be packaged up nicely and given as gifts. Who wouldn’t be happy with a parcel full of light and fluffy pink marshmallows?

Reduce the rhubarb juice by half and leave to cool
Soak the gelatine in the rhubarb juice
Place the juice and gelatine over a medium heat until the gelatine melts
Boil the sugar, glucose, water and salt in a separate pot for 1 ½ minutes
Pour this boiling syrup onto the gelatine mixture
Add the vanilla seeds and mix together
Whisk the mixture in an electric mixer for 12 minutes
Pour into tray lined with clingfilm
Refrigerate for 4 hours
Cut into squares
Dust with caster sugar

  • 6 leaves gelatine
  • 250ml rhubarb juice
  • 225g caster sugar
  • 200g liquid glucose
  • 60ml water
  • ¼ tsp salt
  • Seeds of 1 ½ vanilla pods
  • Extra caster sugar for dusting
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