Preheat the oven to 210°F

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*.

Add 1 tablespoon of sugar at a time and let it blend in the mixture, repeat until you've added all sugar.

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).

Line a large baking trays with baking paper and mark the shape of your pie tin.

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.

Bake for 75 minutes**, then turn off the oven and open the oven door, leave the meringues in the oven for another hour.

If you made any extra meringues, store in an airtight jar to prevent the meringues to soften.

Preheat the oven to 440.

Combine the dry ingredients to the pie crust in a bowl.

Add butter and mix it.

Add the vegan milk. Let the dough rest under a plastic foil in the refrigerator for 10 minutes.

Roll the dough until it's about 5mm thick and put in a pie tin ***.

Bake for 8-10 minutes or until the pie crust is golden brown.

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.

Rinse and chop the strawberries. Mix in the pot with the rhubarb.

Add the jelly sugar and boil for about 1 minute.

Pour the rhubarb and the strawberry mixture into the pie crust. Put in the refrigerator until the jelly has set.

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.

Serve with whipped soy cream or custard sauce.