Rhubarb marshmallow   Print Ingredients 20cm square cake tin clingfilm a dash of vegetable oil for the rhubarb purèe: 300g rhubarb, chopped 50g caster sugar 1tbsp water for the syrup: 450g caster sugar 200ml water 1tbsp glucose syrup (available from supermarkets) for the mallow: 9 leaves gelatine a little water 140g thick rhubarb puree 2 large egg whites 50g custard powder 50g icing sugar Method First make the purèe by putting the rhubarb, sugar and water in a pan, bringing … Continue reading Rhubarb marshmallow