Why did I make marshmallows on the hottest day we’ve had in Portland this Spring? No idea, but the rhubarb was screaming my name from the garden and I had to try this recipe!
Thick, slow cooked rhubarb syrup replaces the corn syrup for this marshmallow recipe. The rhubarb adds a slightly sour, fruity flavour to these soft, pillowy squares. Original recipe is by one of my favourite locals, Hummingbird High. Click the link for her full recipe.
Butter Witch 