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There’s an unmistakable joy that comes with creating something delightful from scratch, especially when it’s as whimsical as rhubarb marshmallows. As the first signs of spring appear, I find myself gravitating towards this vibrant, tangy ingredient. The moment I whip up these fluffy confections, the sweet scent of sugar and the tart aroma of roasted rhubarb fill my kitchen, instantly lifting my spirits.

These marshmallows strike the perfect balance between light and airy with a hint of tartness that makes them incredibly unique. Whether you’re snacking at home or preparing a special gift for a loved one, these pink, cloud-like treats are perfect for both occasions. Plus, with easy vegan and non-vegan variations, everyone can join in the indulgence. So let’s dive into this simple yet rewarding recipe that transforms humble rhubarb into a show-stopping confection perfect for any spring celebration!

Why Love Rhubarb Marshmallows?

Irresistible sweetness: The delightful combination of sweet marshmallow and tangy rhubarb creates an unforgettable flavor experience.

Customizable options: Enjoy two variations – vegan and non-vegan – ensuring everyone at your gathering can indulge without compromise.

Perfect for gifting: These charming pink marshmallows make an excellent edible gift for special occasions like Valentine’s Day or spring celebrations.

Simple to prepare: Even novice cooks can tackle this straightforward recipe with minimal effort, leading to impressive results.

Delightful texture: Each pillowy bite is fluffy with a subtle chewy finish, making them a textural delight in every way.

Whip up these treats and capture the essence of spring in every fluffy mouthful!

Rhubarb Marshmallow Ingredients

• Create fluffy, delightful rhubarb marshmallows with these essential ingredients!

For the Vegan Version

Rhubarb – Provides a tart flavor and natural pink color; use forced Yorkshire rhubarb for the best taste.
Granulated Sugar – Adds sweetness and structure to the marshmallow; substitute with coconut sugar for a different flavor profile.
Aquafaba – Acts as an egg white replacement; whisk until fluffy for the best results.
Xanthan Gum – Helps stabilize the marshmallow mixture; can sometimes be replaced with guar gum if necessary.
Golden Syrup – Adds sweetness and a chewy texture; light corn syrup can be used as a substitute.
Kappa Carrageenan & Locust Bean Gum – Provides structure; different brands may yield different results, so test with what you have.

For the Non-Vegan Version

Powdered Gelatine – Used for structure in non-vegan marshmallows; agar-agar can be used as a vegetarian alternative.

For Dusting

Icing Sugar – Prevents marshmallows from sticking together; helps create a delightful texture.
Cornstarch – Works alongside icing sugar for dusting; a mix of potato starch is recommended for best results.

Gather these ingredients to make your own mouthwatering rhubarb marshmallows!

How to Make Rhubarb Marshmallows

Prepare Rhubarb Puree: Preheat your oven to 180°C (350°F). Chop the rhubarb and toss it with sugar, then roast for about 15-20 minutes until it’s tender. Blend it into a smooth puree and let it cool.
Vegan Version Preparation:

Grease the Tin: Lightly grease and line a cake tin with parchment paper to prevent sticking.
Whisk Aquafaba: In a bowl, whisk the aquafaba with xanthan gum until it develops fluffy peaks. This will create that lovely marshmallow texture.
Heat the Syrup: In a saucepan, mix water, sugar, and golden syrup, and heat until it reaches 127°C (260°F). Then, gradually pour the hot syrup into the aquafaba, whisking continuously for a fluffy consistency.
Combine: Gently fold in the rhubarb puree and spread the mixture quickly into your prepared tin.
Set: Allow the marshmallows to set for 30-60 minutes. Once set, dust generously with icing sugar and cornstarch, cut them into squares, and cure for 12-24 hours.

Non-Vegan Version Preparation:

Similar Steps: Follow the same initial steps using the rhubarb puree.
Powdered Gelatine: In a pot, add water to soften the gelatine, and combine it with sugar and syrup. Heat until the mixture reaches 114°C before whisking it until frothy.
Set: Pour this mixture into the lined tin, cool for about 3 hours, then dust, cut, and allow to cure.

Optional: For an extra pop of flavor, try adding a hint of lemon zest to the rhubarb puree.
Exact quantities are listed in the recipe card below.

What to Serve with Rhubarb Marshmallows?

Creating delicious rhubarb marshmallows is just the beginning of your culinary adventure. Let’s explore delightful pairings to elevate your experience!

Hot Cocoa: The rich warmth of hot cocoa beautifully complements the tartness of rhubarb, creating a cozy treat on chilly days. Imagine floating your light marshmallows atop a steaming cup, waiting to melt into blissful sweetness.
Fresh Berries: A vibrant medley of strawberries, raspberries, and blueberries adds a refreshing contrast to the cloud-like marshmallows. Their natural sweetness and juiciness create a truly harmonious balance.
Chocolate Fondue: Dip your fluffy marshmallows in a smooth, velvety chocolate fondue for an indulgent experience. This pairing offers a delightful textural contrast that’s perfect for gatherings or a fun family dessert night.
Lemon Zest Shortbread: The buttery, crisp texture of shortbread cookies brightened with zesty lemon pairs wonderfully with the soft marshmallows. Take a bite, and feel the tart sweetness dance with buttery bliss.
Ginger Tea: The warm, spicy notes of ginger tea cut through the sweetness, providing a perfect sip between marshmallow bites. This comforting drink makes a delightful pairing for afternoon tea gatherings.
Vanilla Ice Cream: Soft, creamy vanilla ice cream serves as a luscious base for these light and fluffy marshmallows. The contrast in temperature and textures creates a heavenly, uplifting dessert experience.
Fruit Punch: A chilled, fruity punch brings together a medley of refreshing flavors that complement the marshmallows’ sweetness. It sets a joyous mood for your spring celebrations and can be enjoyed by all.

Let your creativity soar as you mix and match these delightful pairings for an unforgettable dessert experience with your homemade rhubarb marshmallows!

Make Ahead Options

These Vegan Rhubarb Marshmallows are perfect for meal prep enthusiasts! You can prepare the rhubarb puree up to 3 days in advance; simply roast the rhubarb with sugar and blend it to store in an airtight container in the refrigerator. Additionally, the marshmallow mixture can be prepared and set up to 24 hours beforehand. After combining the ingredients and spreading the mixture into your prepared tin, allow it to cure for about 12-24 hours before cutting. To maintain their light and fluffy texture, ensure they are dusted with icing sugar and cornstarch before storage. When you’re ready to serve, simply cut into squares, and you’ll have delightful treats that are just as delicious as if made fresh!

Expert Tips for Rhubarb Marshmallows

Whip Aquafaba Well: Ensure aquafaba is whipped to stiff peaks for the fluffiest vegan marshmallow texture. This is key for great results.
Use a Candy Thermometer: Invest in a candy thermometer to achieve precise syrup temperatures, preventing undercooking or overcooking, which can ruin your marshmallows.
Be Patient When Setting: Allow the marshmallows to cure for the recommended time; rushing this step may lead to a chewy instead of fluffy texture.
Test Your Gums: Different brands of xanthan gum and kappa carrageenan can have varied strengths, so test with what you have on hand for best results.
Store Properly: Keep your marshmallows in an airtight container at room temperature. Dusting with icing sugar can help prevent them from getting sticky.

How to Store and Freeze Rhubarb Marshmallows

Room Temperature: Store your rhubarb marshmallows in an airtight container at room temperature for up to 3 days to preserve their fluffy texture and sweet, tangy taste.

Fridge: If you prefer a longer shelf life, place the marshmallows in the fridge, where they can last up to 1 week. Be sure to dust them with icing sugar to prevent stickiness.

Freezer: For extended storage, freeze your marshmallows in an airtight container for up to 3 months. Allow them to thaw completely at room temperature before enjoying.

Reheating: There’s no need to reheat these delightful treats; simply enjoy them as they are! If they become sticky, re-dust with icing sugar before serving.

Rhubarb Marshmallows Variations

Feel free to get creative and personalize your marshmallow-making experience with these delightful twists!

Vegan Option: Substitute the powdered gelatine with agar-agar for a completely plant-based treat that everyone can enjoy.
Fruit Fusion: Swap rhubarb for strawberry or raspberry puree to create summery, fruity versions that burst with flavor.
Citrus Zest: Add lemon or lime zest to amplify the tangy notes, creating a fresh and vibrant flavor profile.
Chocolate Drizzle: For a luxurious touch, drizzle melted dark or white chocolate over the cut marshmallows—simply irresistible!
Nutty Crunch: Fold in finely chopped nuts like pistachios or almonds for an added crunch that balances the fluffy texture beautifully.
Spiced Variation: Sprinkle in cinnamon or nutmeg to elevate the flavor, offering a warm twist that’s perfect for cozy gatherings.
Colorful Creations: Use different food colorings to dye each batch, making holiday-themed marshmallows that are as beautiful as they are tasty.
Heat It Up: Incorporate a pinch of cayenne pepper or chili powder for a surprising kick that complements the sweetness exquisitely.

With these variations, you’ll transform your rhubarb marshmallows into wonderful treats that cater to every palate and occasion!

Rhubarb Marshmallows Recipe FAQs

What type of rhubarb should I use?
Absolutely! For the best flavor and color, I recommend using forced Yorkshire rhubarb. It’s sweeter and has a vibrant pink hue, perfect for these marshmallows. If you can’t find it, look for young rhubarb stalks that are firm and devoid of dark spots, which indicate overripeness.

How should I store rhubarb marshmallows?
Store your rhubarb marshmallows in an airtight container at room temperature for up to 3 days. If you notice them becoming sticky, simply re-dust with icing sugar or cornstarch. Alternatively, you can refrigerate them for up to a week, but be sure to dust them before storing to maintain their delightful texture.

Can I freeze rhubarb marshmallows?
Yes, you can absolutely freeze them! To freeze, place your marshmallows in a single layer in an airtight container, ensuring they’re dusted with icing sugar to prevent sticking. They can be frozen for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.

What can I do if my aquafaba didn’t whip properly?
If you’re facing this issue, there are a few troubleshooting steps to follow. First, ensure your mixing bowl and whisk are completely clean, as any grease can prevent aquafaba from whipping. Check that you’re using fresh aquafaba from canned chickpeas, and give it a good beat with an electric mixer on high speed for about 5-10 minutes until stiff peaks form. If it still doesn’t whip up, you might need to start over with new ingredients.

Are there any dietary considerations for these marshmallows?
Very! These rhubarb marshmallows are incredibly versatile. The vegan version is egg-free, dairy-free, and suitable for those avoiding animal products. If you’re concerned about allergies, always check that your ingredients, especially the gums and any sweeteners, are allergy-friendly. Keep in mind that both versions can contain additional allergens based on personal ingredient choices, so feel free to adapt them as needed.

Can I make these marshmallows without xanthan gum?
Yes, you can! Xanthan gum helps stabilize the marshmallow mixture, but if you don’t have it, you can replace it with guar gum. The ratio is typically 1:1, but since guar gum can be slightly less effective in some cases, you might need a tad more depending on the brand. Just remember that experimenting a bit is part of the fun in baking!