Roasted Rhubarb Crazy Berry Meringues

Roasted rhubarb crazy berry meringues showcase two of this month’s seasonal best ingredients. Spoon a bright red compote of tart rhubarb and juicy red strawberries on top of crunchy white meringues for this incredibly flavorful, just a little bit crazy, dessert.

Roasted Rhubarb Crazy Berry Meringues 3 plates

These meringues are vegan! Instead of the usual egg whites, they’re made with aquafaba, the water you drain from a can of chickpeas. Vegan meringues? Crazy? Stay with me here. I’m including a recipe for egg white meringues too–in case you were about to wander off.

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vegan meringues for Roasted Rhubarb Crazy Berry Meringues

Coming from a pastry chef background, I had to test and compare the vegan and egg white meringues. Mind-blowing. If I didn’t tell you, I bet you couldn’t say which was which–the two different baked meringues are so close in looks, texture, and flavor. Actually, the vegan aquafaba ones are easier to make. Instead of being watchful not to overbeat egg whites, you whip the bejeezus out of aquafaba. Plus, there’s no separating whites from yolks, and no figuring out what to do with the yolks.

cutting rhubarb for Roasted Rhubarb Crazy Berry Meringues

If you’ve ever cooked with rhubarb, you know that its color is rarely vivid red. You expect red, but you get dull pink. The cure is to roast the rhubarb in an orange scented raspberry sauce. Then, taking a cue from the Italian “crazy strawberry” dessert, fragola pazzo, spike the rhubarb raspberry sauce with pungent balsamic vinegar and freshly ground black pepper. Crazy good!

Sweet and tart, meringue and fruit, crisp and soft—it’s a pleasing contrast. Kind of like Australia’s pavlova, except these meringues are baked until they’re crisp all the way through. Underneath the crazy rhubarb and berries, the meringues go all marshmallow-y creamy. For color and crunch, finish with a sprinkle of toasted pistachios.

Roasted Rhubarb Crazy Berry Meringues one plate

Roasted rhubarb crazy berry meringues are mouthwatering beautiful desserts. They’re deliciously vegan as well, made with the amazing aquafaba meringues, and lightly sweetened with maple syrup. Serve for for Mother’s Day, small graduation parties, and my birthday, which btw is this month. 😉

Be sure to plate your roasted rhubarb crazy berry meringues at the last minute, just before serving. For a casual affair, let guests assemble their own: Put the meringues, rhubarb, strawberries, crazy sauce, and pistachios in separate bowls. Make one first, a demo, to show them how. They’ll love the final flourish of freshly ground pepper!

Roasted Rhubarb Crazy Berry Meringues notes:

  • Ideally, garbanzo beans for vegan meringues should not contain salt, but many brands do. Both Eden Organic and 365 Everyday Value (Whole Foods) have no salt added. If it’s all you can find, use the salted aquafaba.
  • Meringues can be made several days ahead of time. They keep well in the open air in our dry mountain climate, but if it is humid where you are, store in an airtight container.
  • If you eat dairy, you could gild the lily with a dollop of softly whipped cream.
  • If you don’t want to make meringues, or if you’ve short on time, spoon this crazy rhubarb and berry compote over ice cream. Cookies would be nice on the side.
  • You might also like this date-sweetened vegan Strawberry Ice Cream Pie with its stellar gluten-free almond crust.



#Eat Seasonal:

Be sure to check out The Vintage Mixer blog for Becky’s May listing of seasonal recipes. Becky also orchestrates a monthly recipe roundup featuring seasonal produce from a bevy of other bloggers–follow the links below to see how her list inspired us. We hope our recipes encourage you to get in the kitchen and cook something delicious—and seasonal!

Collage of Eat Seasonal recipes for Roasted Rhubarb Crazy Berry Meringues

Polenta with Asparagus, Pancetta and a Poached Egg by Vintage Mixer

Baked Cauliflower Casserole with Goat Cheese by Cookin’Canuck

Date-Sweetened Chocolate Peanut Butter Oatmeal Smoothie by JoyFoodSunshine

Sea Salt Focaccia with Radish Ramp Butter by Simple Bites

Turmeric Roasted Cauliflower and Tempeh Power Salad {vegan} by Healthy Seasonal Recipes

Halloumi Salad with Beets and Blackberries by Kitchen Confidante

Spring Farro Salad with Feta, Lemon, and Mint by Flavor the Moments

Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers by Foodie Crush

Chocolate Rhubarb Pavlova by Suitcase Foodist

Mediterranean Farro Salad with Arugula and Chickpeas by Aggie’s Kitchen

Radish and Asparagus Breakfast Bowls by Food for My Family

Hummus and Salad Flatbread Pizza by Completely Delicious

Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad by Floating Kitchen

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Roasted Rhubarb Crazy Berry Meringues one plate
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Roasted Rhubarb Crazy Berry Meringues
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Crazy delicious vegan and gluten free dessert!  Make the meringues and rhubarb the day ahead. Stir the strawberries into the rhubarb compote just before serving. Vegan meringue recipe makes about 16 meringue nests, which is more than you need. The compote is enough for 6 to 8 servings. Egg white meringue recipe makes about 11 nests.

Course: Dessert
Cuisine: Gluten-free, Vegan, Vegetarian
Servings: 6 servings
Author: Letty Flatt | Letty's Kitchen
Ingredients
Vegan Meringue:
  • ½ cup liquid (aquafaba), drained from a can of chickpeas/garbanzo beans (see note)
  • 1/4 teaspoon cream of tartar
  • 1/3 cup organic cane sugar (see note)
  • 2 teaspoons arrowroot or cornstarch
  • ½ teaspoon white balsamic or apple cider vinegar
  • ½ teaspoon vanilla extract
Roasted Rhubarb Crazy Berries:
  • 2 cups frozen raspberries
  • 2 teaspoons grated orange zest
  • ½ cup fresh squeezed orange juice
  • 5 or 6 stalks fresh rhubarb, ends trimmed, about 1 pound
  • 1/3 cup maple syrup
  • ½ teaspoon vanilla extract
  • 2 teaspoons balsamic vinegar
  • Freshly ground black pepper
  • 2 cups fresh strawberries, cut in quarters
  • 3 tablespoons chopped roasted pistachios or almonds
Egg White Meringue:
  • 3 large egg whites, (about 1/2 cup)
  • 1/4 teaspoon cream of tartar
  • 1/3 cup sugar, ideally superfine
  • 2 teaspoons arrowroot or cornstarch
  • 1/2 teaspoon white balsamic or apple cider vinegar
  • 1/4 teaspoon vanilla extract
Instructions
  1. Preheat oven to 200°F. Line 2 large baking sheets with parchment. Pour the bean liquid (aquafaba) through a strainer. With an electric mixer or stand mixer with whisk, whip the liquid with the cream of tartar until white and foamy, 2 to 5 minutes, less with a stand mixer. The liquid will double in volume.
  2. Continue whipping, adding the sugar 1 tablespoon at a time. Whip until the meringue forms stiff glossy peaks. This can take a while, 5 minutes or more, again depending on your mixer. Make a slurry with the arrowroot, vinegar, and vanilla. Add the slurry and whip some more.
  3. Scoop 1/3 cup mounds onto the parchment-covered baking sheet. (I use a #16 cookies scoop) Use the back of a spoon to hollow out the centers. Make the hollows deep, because they are not as deep when the meringues expand in the oven.
  4. Bake about 2 hours, until the meringue is dry. (see note)
Roasted Rhubarb Crazy Berries:
  1. Preheat oven to 375°F. Put the raspberries in a saucepan with the orange zest and juice. On low flame, cook just until the raspberries are hot and have broken down, but do not boil. Using a sieve, strain the juice from the seeds, pressing to get as much raspberry juice as you can. You should have about ¾ cup of thick raspberry juice. Set aside in a bowl.
  2. Cut the rhubarb stalks in half lengthwise, then cut on a sharp diagonal into 1-inch pieces.
  3. Stir the rhubarb and maple syrup into the raspberry sauce. Transfer to a 9 x 13-inch casserole and bake until the rhubarb is just tender but still holding its shape, about 15 minutes. Resist the urge to bake longer--the fruit softens as it cools.
  4. Using a slotted spoon, carefully remove the rhubarb. Stir in the vanilla, balsamic vinegar, and several grinds of black pepper.
To serve:
  1. Stir the strawberries into the raspberry sauce. Place meringues on plates. Spoon rhubarb to one side and strawberries into the center. Drizzle sauce around the plate. Sprinkle with pistachios and freshly ground black pepper.
Egg White Meringue:
  1. Preheat oven to 200°F. Line 2 large baking sheets with parchment. With an electric mixer or stand mixer with whisk, whip the egg whites with the cream of tartar until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually sprinkle in the sugar, whipping until the whites form glossy, stiff peaks, 3 to 5 minutes. Be careful not to overbeat. Make a slurry with the arrowroot, vinegar, and vanilla. Add to the meringue and whip until incorporated.

  2. Scoop 1/3 cup mounds onto the parchment-covered baking sheet. (I use a #16 cookie scoop.) Use the back of a spoon to hollow out the centers. If you are comfortable with a pastry bag, you can pipe the meringue through a large star-shaped tip, and form nests—higher on the edges than the center.

  3. Bake about 2 hours, until the meringue is dry. (see note) 

Recipe Notes

Ideally the garbanzo beans should not contain salt, but many brands do. Both Eden Organic and 365 Everyday Value (Whole Foods) have no salt added. If it’s all you can find, use the salted aquafaba. A 15-ounce can of garbanzo beans contains ½ to 3/4 cup aquafaba.

Organic cane sugar is relatively coarse. To make it as fine as possible, give it a spin in the food processor. You can substitute superfine sugar, but regular sugar is generally not vegan.

You can’t truly tell if the meringue is dry until it cools a minute. So, pull from the oven and gently lift a corner of one of the meringues. If it bends, return it to the oven for more baking time.

12 comments

  • Oh I’ve been wanting to try aquafaba for a while now, but I haven’t yet. I need to change that ASAP! I’m eating tons of rhubarb right now, so I’m super excited to try these meringues! Reply · 3 weeks ago

    • Thank you Liz. I’m sure you will be blown away as I was. Reply · 3 weeks ago

  • Maura Mark

    How crazy interesting about aquafaba! These look just as white and beautiful as the egg white ones. Thanks Letty Reply · 3 weeks ago

    • Cool, right? I have memories of meringues not working with moister sweeteners–even brown sugar- so I stuck with the pure cane stuff. Next can of beans I think I will play with maple syrup. Reply · 3 weeks ago

  • WOW…my mind is blown. It’s unbelievable that aquafaba can make a vegan meringue that is comparable to classic meringue! And the roasted rhubarb crazy berries sounds like something I’d be crazy about. This is so lovely Letty! Reply · 3 weeks ago

    • Aquafaba really is amazing. Who ever figured it out? Reply · 3 weeks ago

  • This recipe is absolutely gorgeous and the meringues are genius!! Reply · 3 weeks ago

    • Ahh shucks–thank you! Reply · 3 weeks ago

  • Ok this is amazing! I’ve been intrigued by aquafina and now you and seriously made me want to use it asap…to make these meringues! Reply · 3 weeks ago

    • Thank you Laura. I look forward to hearing what you say about them! Reply · 3 weeks ago

  • This is what I don’t understand about diets. How can canned bean liquid (full of sodium, calcium chloride, and bisphenol A) be better than an all-natural egg white? GREG Reply · 3 weeks ago

    • Especially an organic egg–nothing better. I do find aquafaba interesting, especially for someone who is committed to following a vegan diet. The best aquafaba will of course come from dried chickpeas you cook yourself. If one is buying canned, they should look for high quality–like those from Eden Foods. Besides no added salt or calcium chloride, I would bet Eden use cans that are not lined with bisphenol A. Reply · 3 weeks ago

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