Spring brings some exciting additions to the kitchen and one of my favourites has to be rhubarb.
I always remember, as a young boy, pulling the first rhubarb of the season from the ground and dipping it in a poke of sugar. Whenever I taste rhubarb now, it takes me back to that time. Food has the amazing ability to instantly transport us back.
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.
This week I am sharing my recipe for rhubarb marshmallows. Making marshmallows at home may seem like a daunting task but it is far easier than you might think.
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. Please tweet me @markgreenaway with pictures of your marshmallow successes and any unusual flavour combinations that you try!
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?
6 leaves gelatine
250ml rhubarb juice
225g caster sugar
200g liquid glucose
¼ tsp salt
Seeds of 1 ½ vanilla pods
Extra caster sugar for dusting
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