Last weekend I got to harvest some amazing fresh rhubarb in my friends garden. We got so much that I had a pretty hard time deciding what to do with it (prepare for a bunch more rhubarb recipes). Someone suggested on Instagram that do a rhubarb meringue.
I love meringue and when I first found out about aquafaba I was blown away. You officially don’t need eggs for anything in baking. Seriously this tastes, looks and acts exactly like traditional egg meringue, but its much better because its completely cruelty free and so much better for you!
I also decided to add a little coconut into the crust because it just goes perfectly with the sourness of the rhubarb and the sweetness of the meringue.
Now, I know this recipe has white powdered sugar. I honestly haven’t tried to substitute it with anything like powdered xylitol because I don’t think it will be like the real deal. I do try to stay away from white sugar as much as possible but I also believe that treating yourself once in a while is much healthier for both your body and your mind than constantly worrying about everything.
So without furtherer ado here is the rhubarb meringue:
for the crust:
- 1 c buckwheat flour
- 1 c coconut flour
- 3 tbsp psyllium husk
- 1 tbsp tapioca starch
- 1/3 c coconut sugar
- 1/3 c coconut oil
- 1/4 c almond milk
- 1/2 tsp vanilla powder
- salt to taste
for the filling:
- 1 c cashews soaked overnight
- 2 1/2 c rhubarb
- 2 tbsp coconut oil
- 3 tbsp agave sirup
- 1 tsp agar agar
- 2 tsp tapioca starch
for the meringue:
- 1/2 c aquafaba (water from a can of chickpeas)
- 3/4 c powdered sugar
Preheat the oven to 180C.
Start by cooking the rhubarb for about 10 minutes until it becomes soft.
Next add all the ingredients for the crust except for the coconut oil and almond milk into a food processor and pulse a few times until everything is well combined. Next add the coconut oil and the almond milk into the mix and blend until a crumbly dough forms. Add the dough into a spring form and press down and up on the sides to form the pie crust. The bake for about 10-15 minutes. Let the crust cool down.
To make the filing add all of the ingredients except for the agar agar and the tapioca into your blender and blend well. Transfer the filling into a medium sauce pan and heat up on medium heat, whilst continuously stirring slowly add the agar agar and the tapioca. Continue to stir for a few more minutes. Remove the from heat.
Let the filling cool down a little bit, then add it into the crust, spread out evenly and let it sit in the fridge for about 1-2 hours.
Add the aquafaba into a large bowl and start whipping it with a hand mixer for about 7minutes, the aquafaba will turn into a fluffy meringue. At this point it won’t taste very nice, so start adding the sugar gradually while mixing. Continue to mix until you achieve the signature glossy meringue look.
Turn your oven to broil. Add the meringue on top of your pie and place into the oven for about 10 minutes. Watch it closely so it doesn’t get burned. Remove from the oven and let the pie cool down in the fridge, ideally overnight.