Delightful Rhubarb Marshmallows

Rhubarb marshmallows are a sweet and slightly tangy treat that beautifully captures the essence of summer's beloved tart fruit. With a delicate texture that's both airy and chewy, these marshmallows are a versatile delight. Whether you prefer them as a standalone snack or as a fancy dessert topping, they are sure to impress. The process of making these marshmallows might seem complex at first, but it's straightforward with clear steps and a bit of patience. The key ingredients include fresh rhubarb puree, sugar, and a hint of agar-agar to achieve the perfect marshmallow consistency. Unlike traditional marshmallows that use gelatin, the agar-agar ensures a unique texture and a more nuanced flavor profile. The final product is not only visually appealing with its gentle pink hue but also packed with a distinct taste that's a step above store-bought varieties. Perfect for an afternoon tea or as a homemade gift, these rhubarb marshmallows will definitely make your culinary repertoire shine.

Ingredients

Main Ingredients:

• 250 g rhubarb puree
• 350 g + 50 g + 50 g sugar
• 45 g egg whites
• 8 g agar-agar (adjust to 6 g for less gel-like texture)
• 150 g water

Preparation Time

• Total Time: 5 hours (including setting time)
• Active Preparation Time: 30 minutes

Step-by-Step Instruction

1. Prepare the Rhubarb Puree: Begin by chopping fresh rhubarb and covering it with a few tablespoons of sugar. Allow it to sit until the juice is released, then drain the liquid, reserving it for later use as a substitute for water.
2. Cook the Rhubarb: Simmer the rhubarb until it's a thick, soft mass, then blend until smooth. Chill in the refrigerator until needed.
3. Prepare the Agar-Agar Mixture: In a small bowl, mix 50 g of sugar with the agar-agar and set aside.
4. Cook the Syrup: In a saucepan, combine 350 g of sugar and 150 g of water. Bring to a boil.
5. Beat the Puree: Place the rhubarb puree in a mixing bowl, add 50 g of sugar, and beat for about 3 minutes. Then, add the egg whites and continue to beat until the mixture is fluffy and light.
6. Incorporate Agar-Agar: As the syrup reaches 80°C, add the agar-agar mixture, stirring vigorously.
7. Heat the Syrup: Continue boiling the syrup until it reaches 110°C (approximately 4-5 minutes from boiling). If you don't have a thermometer, test by the texture; it should be thick and stretchy.
8. Keep Beating: While the syrup is cooking, keep the puree whipping. If the puree is ready before the syrup, maintain it at medium speed; do not stop the mixer.
9. Set Up the Pipelines: Prepare piping bags and baking sheets lined with parchment paper.
10. Combine Syrup and Puree: Once the syrup is at the correct temperature, pour it slowly into the whipped rhubarb mixture while maintaining a high mixing speed.
11. Increase the Speed: Beat the combined mixture for another 10-13 minutes until it becomes voluminous and glossy.
12. Check Consistency: The final mixture should be thick but still warm, ready for piping.
13. Pipe the Marshmallows: Transfer the mixture to the piping bag and pipe onto prepared surfaces. If it runs, allow it to thicken slightly before continuing.
14. Shape Your Marshmallows: Get creative with shapes and designs.
15. Dust with Sugar: After about 30 minutes, dust generously with powdered sugar.
16. Allow to Set: The marshmallows should be firm within 5 hours, depending on ambient conditions.
17. Pair Them Up: Once set, pair them together and serve or gift them to loved ones.
18. Enjoy: Delight in your homemade rhubarb marshmallows!

Tips

• Spinach Powder for Color: Adding spinach powder can enhance color without affecting flavor, but the result might still be subtle.
• Agar-Agar Adjustment: If you find the marshmallows too gelatinous, reduce the agar-agar to 6 g.
• Keep Mixing: To ensure the best texture, maintain consistent mixing speeds, especially before the syrup is ready.

Nutrition

• Calories: Approximately 25 per marshmallow
• Protein: 0.5 g
• Fats: 0.1 g
• Carbohydrates: 6 g

Variations

• Vegan Version: Replace egg whites with aquafaba (chickpea water) for vegan-friendly marshmallows.
• Flavor Twist: Experiment with different fruit purees, like strawberry or apple, for varied flavors.

Serving Suggestions

• With Chocolate: Dip in melted dark chocolate for a decadent treat.
• On Dessert: Top ice cream or cakes with these marshmallows for a sweet surprise.
• Tea Time: Serve alongside a warm cup of tea for an elegant afternoon snack.

Best Places

• The Marshmallowist - Renowned for its gourmet marshmallows, including unique fruit flavors. Location: 62 Blundell Street, London, UK.
• Squish Marshmallows - Offers artisanal marshmallows with innovative flavors. Location: 120 St Marks Pl, New York, USA.
• Mitchell’s Bakery - Known for handcrafted marshmallow treats. Location: 8 Riverside Rd, Auckland, New Zealand.
• Sweet Carolina’s - Features a wide array of confectionery delights, including flavored marshmallows. Location: 22 King St, Sydney, Australia.
• Nisshodo Candy Store - Specializes in old-fashioned and artisanal candies. Location: 1095 Dillingham Blvd, Honolulu, USA.
• Bonbons Mots - Famed for its delicate and colorful marshmallow offerings. Location: 47 Rue des Blancs Manteaux, Paris, France.
• Honest Chocolat - Offers gourmet chocolate-covered marshmallows. Location: 9 Commercial Road, Auckland, New Zealand.
• La Confiserie - Traditional candy store with artisanal sweets including marshmallows. Location: 15 Rue des Martyrs, Paris, France.
• Fluff It Marshmallows - Known for a variety of marshmallow desserts. Location: 13815 N Tatum Blvd, Phoenix, USA.
• Mad Marshmallow - Popular for its creative marshmallow treats. Location: 1522 SW Myrtle St, Seattle, USA.