Rhubarb Puree
Ingredients
- 200 g (7 ounces) rhubarb
- 1 tbsp granulated sugar
- a few drops of red gel food colouring , optional
Instructions
- Preheat the oven to 180°C (350°F)
- Cut the rhubarb into 5cm (2-inch) lengths. Toss with the sugar in a rimmed roasting dish.
- Roast for 15-20 minutes until fork-tender.
- Blend, either in the jug of a free standing blender or in a jug/bowl with an immersion (hand) blender. Blend in the food colouring now, if using.
- Allow to cool before using.
Notes
If you want the marshmallows to come out as pink as mine, add a few drops of red gel food colouring to the puree. I found without it that the puree wasn't dark enough to show through in the marshmallows. It is just a visual thing though so totally up to you! You can also use liquid red food colouring (rather than gel) - if you use this you'll need more like 1/4 to 1/2 tsp of food colouring.