5 from 2 votes
Roasted Rhubarb Crazy Berry Meringues one plate
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 first. You can also roast the rhubarb the day ahead. Just before serving stir the strawberries into the rhubarb compote. The compote is enough for 6 to 8 servings. Vegan meringue recipe makes about 16 meringue nests. Egg white meringue recipe makes about 11 nests.

Course: Dessert
Cuisine: Gluten-free, Vegan, Vegetarian
Keyword: rhubarb, rhubarb sauce, vegan meringue
Servings: 6 servings
Calories: 212 kcal
Author: Letty Flatt | Letty's Kitchen
Ingredients
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
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
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
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.
Vegan Meringues:
  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)
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