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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

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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.

cutting rhubarb for Roasted Rhubarb Crazy Berry Meringues

These meringues are vegan! Stay with me here. I’m including a recipe for egg white meringues too–in case you were about to wander off.

Instead of the usual egg whites, vegan meringue is made with aquafaba, the water you drain from a can of chickpeas. Vegan meringues? Crazy?

vegan meringues for Roasted Rhubarb Crazy Berry Meringues

Coming from a pastry chef background, I was excited to 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.

Roasted Rhubarb Crazy Berry Meringues one plate

Roasted rhubarb crazy berry meringues are mouthwatering beautiful desserts. Made with the amazing aquafaba meringues, they’re deliciously vegan as well.

You want 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:

  • 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.
  • 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.
  • 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.
  • If you eat dairy, you could gild the lily with a dollop of softly whipped cream.
  • You might also like my 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 seasonal and delicious!

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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Nutrition amounts are for the vegan meringues, though the egg white meringue calories are similar.

Nutrition Facts
Roasted Rhubarb Crazy Berry Meringues
Amount Per Serving
Calories 212 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 8mg0%
Potassium 580mg17%
Carbohydrates 42g14%
Fiber 6g25%
Sugar 30g33%
Protein 3g6%
Vitamin A 170IU3%
Vitamin C 56.8mg69%
Calcium 128mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


  • 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 · 8 May, 2017

    • Thank you Liz. I’m sure you will be blown away as I was. Reply · 8 May, 2017

  • Maura Mark

    How crazy interesting about aquafaba! These look just as white and beautiful as the egg white ones. Thanks Letty Reply · 8 May, 2017

    • 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 · 8 May, 2017

  • 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 · 8 May, 2017

    • Aquafaba really is amazing. Who ever figured it out? Reply · 8 May, 2017

  • This recipe is absolutely gorgeous and the meringues are genius!! Reply · 8 May, 2017

    • Ahh shucks–thank you! Reply · 8 May, 2017

  • 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 · 8 May, 2017

    • Thank you Laura. I look forward to hearing what you say about them! Reply · 8 May, 2017

  • 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 · 9 May, 2017

    • 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 · 9 May, 2017

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