Whisky Month recipe: Rhubarb marshmallows

It's Whisky Month and to celebrate Mark Greenaway created this fun recipe for rhubarb marshmallows

260 (including refrigeration)
Published: May 23, 2016
Categories: ,

Rhubarb marshmallows

1 Reduce the rhubarb juice by half and leave to cool, then soak the gelatine in the juice.

2 Place the juice and gelatine over a medium heat until the gelatine melts.

3 Boil the sugar, whisky, glucose, water and salt in a separate pot for 1½ minutes. Pour this boiling syrup onto the gelatine mixture.

4 Add the vanilla seeds and mix together, then whisk in an electric mixer for 12 minutes.

5 Pour into a tray lined with clingfilm, then refrigerate for 4 hours.

6 Cut into squares and dust with caster sugar.

• Perceptions by Mark Greenaway is out on 12 July, £30, see www.markgreenaway.co.uk



  • 6 leaves gelatine
  • 250ml rhubarb juice
  • 225g caster sugar, and extra for dusting
  • 200g liquid glucose
  • 60ml of your favourite single malt whisky
  • 60ml water
  • ¼ tsp salt
  • seeds of 1½ vanilla pods
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