Homemade Rhubarb Marshmallows

Rhubarb Marshmallows

Makes 40 large marshmallows
Cook time 40 minutes
Prep time 45 minutes


Photo by Jamie Orlando Smith

3 Egg Whites
14 Gelatine Sheets
675g Caster Sugar
2 tbsp Liquid Glucose
400g Rhubarb, chopped
100g Icing Sugar
5 tbsp Cornflour, mixed with the icing sugar

In a jug of 215ml cold water, place the gelatine leaves and allow to soften. Meanwhile, whisk the egg whites to stiff peaks and then set aside.

Place the rhubarb in a pan with 500ml of water and bring to a boil, allow to cook for 5-10 minutes or until the rhubarb is completely soft. Drain the rhubarb and reserve 300ml of the liquid. Add a little pink gel colouring if the colour is not pink enough. Add the 300ml of liquid to a pan with the caster sugar and liquid glucose, bring to the boil. Use a heat thermometer to see when the mixture reaches 130c. Be very gently as you work with hot sugar. Once the caster sugar mix has reached the temperature, put on some oven gloves and add the gelatine and it’s soaking water to the pan and stir quickly to combine. The water will spit when it hits the sugar. Stir until the gelatine leaves have completely dissolved and then set aside.

Begin to whisk the egg whites again and make sure they are still at stiff peaks. Gradually pour in the sugar syrup as you whisk on high and then continue to whisk for 10 minutes until the mixture has cooled completely and noticeably thickened. Once it’s ready, sift 2/3 of the icing sugar and cornflour into a brownie tin lined with cling film. Pour the marshmallow mixture into the tin and then smack the tin down on the surface a few times to release any big air bubbles. Sprinkle the top of the marshmallow with the remaining icing sugar and cornflour mix and allow to set for at least 4 hours before slicing and serving. If you need to transport the cut marshmallows or give them separately as gifts, toss the sticky sides in a little more icing sugar and cornflour to coat.


Photo by Jamie Orlando Smith

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