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Roasted Rhubarb Crazy Berry Meringues

Roasted rhubarb crazy berry meringues showcase my two favorite seasonal fruits. Spoon this bright red compote of tart rhubarb and juicy red strawberries on top of crunchy white meringues for this 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.

Taking a cue from the Italian “crazy strawberry” dessert, fragola pazzo, this rhubarb raspberry sauce is spiked with pungent balsamic vinegar and freshly ground black pepper. It’s a crazy combination with delightful flavors!

Spooned over crisp meringue, it’s kind of like Australia’s pavlova, the sweet meringue and contrasting tart fruit. Except these meringues are baked until they’re crisp all the way through. The meringues go all marshmallow-y creamy underneath the crazy rhubarb and berries. For color and crunch, finish with a sprinkle of toasted pistachios.

cutting rhubarb for Roasted Rhubarb Crazy Berry Meringues

I’m including two meringue recipes, one is vegan, the other, a classic egg white meringue.

Instead of the usual egg whites, the vegan meringue is made with the liquid 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 meringues 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.

Put your roasted rhubarb crazy berry meringues together at the last minute, just before serving.

For a casual affair, let guests assemble their own: Offer the meringues, the rhubarb, the strawberries, the crazy sauce, and the pistachios in separate bowls. Place a pepper grinder front and enter. First demo how to assemble their own–you make one first. 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.

Do you have more rhubarb than you know what to do with? Make Rhubarb Honey Chutney with dried cranberries.

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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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