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Rhubarb tart with meringue

Vegan rhubarb pie with meringue cover

A perfect summer dessert

What’s better to have for dessert after summer dinner than a really good berry pie? I love to use whatever ingredients it’s season for, and whether to make a rhubarb pie or not this summer wasn’t a very hard question. I also added some strawberries, not only because rhubarb and strawberries are a great combination, but also to add a little more natural sweetness to the pie. Although this is a pretty sweet pie, it feels fresh and not as heavy as you could think thanks to the somewhat sour rhubarb.

I prefer to eat this rhubarb pie with either whipped soy cream or a mild vanilla cream.


Vegan rhubarb pie with meringue cover

Rhubarb tart with meringue
Rhubarb tart with strawberries and a meringue cover, the perfect summer dessert.
The meringue
  1. Preheat the oven to 210°F
  2. Pour the brine from the chickpeas into a large bowl or a food processor with a whisk. Whip the chickpea water until it's stiff enough for you to turn the bowl upside down without the mixture sliding down. If it's not stiff enough, keep on whipping until the mixture stays in the bowl when turned upside down*.
  3. Add 1 tablespoon of sugar at a time and let it blend in the mixture, repeat until you've added all sugar.
  4. If you wish to add some color to your meringues, trickle some beetroot juice on the inside of a piping bag (make sure it doesn't gather in the bottom, but stick to the sides).
  5. Line a large baking trays with baking paper and mark the shape of your pie tin.
  6. Add the stiff mixture to the piping bag and pipe out meringues on the baking paper. If you have any mixture left pipe out meringues about 2 cm apart with the remaning mixture.
  7. Bake for 75 minutes**, then turn off the oven and open the oven door, leave the meringues in the oven for another hour.
  8. If you made any extra meringues, store in an airtight jar to prevent the meringues to soften.
The tart
  1. Preheat the oven to 440.
  2. Combine the dry ingredients to the pie crust in a bowl.
  3. Add butter and mix it.
  4. Add the vegan milk. Let the dough rest under a plastic foil in the refrigerator for 10 minutes.
  5. Roll the dough until it's about 5mm thick and put in a pie tin ***.
  6. Bake for 8-10 minutes or until the pie crust is golden brown.
  7. Rinse and chop the rhubarb into smaller pieces. Pup in a saucepan with the water and boil for about 5 minutes or until the rhubarbs are soft.
  8. Rinse and chop the strawberries. Mix in the pot with the rhubarb.
  9. Add the jelly sugar and boil for about 1 minute.
  10. Pour the rhubarb and the strawberry mixture into the pie crust. Put in the refrigerator until the jelly has set.
  11. Put the meringue on top of the tart just before serving. If you put the meringue on the tart earlier it draws moisture from the pie and softens.
  12. Serve with whipped soy cream or custard sauce.
Recipe Notes

*Unlike egg based meringues you can't over whip the chickpea water, so no worries if you whip it longer than needed. **If you make the meringues very large or very small you may need to change the time a bit. *** If you put the pie form with the dough in the fridge for a while before baking it, the risk of slipping down the edges reduces.

Vegan rhubarb pie with meringue cover


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