Mark Greenaway recipe: Rhubarb Marshmallows

Rhubarb Marshmallows. Picture: Paul Johnston
Rhubarb Marshmallows. Picture: Paul Johnston
Have your say

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

60ml water

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