Rhubarb Eton Mess [vegan] [gluten free]

Name: Rhubarb Eton Mess [vegan] [gluten free]
Prep time: 10 min
Total time: 75 min
Ingredients: FOR THE MERINGUES:; Brine of 1 can of chickpeas; caster sugar (to the ratio of 2 part sugar to 1 part chickpea brine); 1/4 tsp cream of tartar; 1/4 tsp salt; 1/2 tsp vanilla extract; FOR THE STEWED RHUBARB:; 400g rhubarb (pink if possible) [14 oz]; 1/2 tsp ground ginger; 1 tsp vanilla extract; 3 Tbsp caster sugar; 4 Tbsp water; FOR THE TOPPING:; dairy-free coconut yoghurt (I used Alpro); dried freeze raspberries (optional); crumbled ginger biscuits (optional)

Published on February 10, 2017 | In English | By theflexitarian |

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- Prep Time
- 10 Minutes
- Cook Time
- 75 Minutes
- Difficulty Level

Crunched up meringue laced in stewed rhubarb and rich coconut yoghurt. This Rhubarb Eton Mess is a classic British dessert made vegan with aquafaba meringue and dairy-free yoghurt. Scrumptious.

I love the pink colour of forced rhubarb. Perfect for a romantic dinner ? ? Later in the season you can make this recipe with regular rhubarb.

This recipe is very straightforward but takes a bit of planning as the meringues need to dry for 2-3 hours after cooking. Best to make them the day before and keep them overnight in an airtight container. Make the stewed rhubarb while the meringues are cooking, so you can keep it in the fridge overnight. On the day, simply assemble all together.

This recipe makes 12 meringue nests. You will only use 4 for the Eton Mess. The leftovers will keep for an additional 2 days in an airtight container. Handy for a quick pavlova treat!

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Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Vegan

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Ingredients

FOR THE MERINGUES:
Brine of 1 can of chickpeas
caster sugar (to the ratio of 2 part sugar to 1 part chickpea brine)
1/4 tsp cream of tartar
1/4 tsp salt
1/2 tsp vanilla extract
FOR THE STEWED RHUBARB:
400g rhubarb (pink if possible) [14 oz]
1/2 tsp ground ginger
1 tsp vanilla extract
3 Tbsp caster sugar
4 Tbsp water
FOR THE TOPPING:
dairy-free coconut yoghurt (I used Alpro)
dried freeze raspberries (optional)
crumbled ginger biscuits (optional)

Instructions

Please read recipe introduction above to help you plan ahead.
TO MAKE THE MERINGUES:
Preheat the oven to 100C/225F/Gas ¼. Line two baking trays with baking parchment.
Drain chickpea brine into measuring jug. Transfer brine to the bowl of a food processor.
Measure sugar in measuring jug. You need twice as much sugar than chickpea brine.
Put salt, vanilla and cream of tartar to the chickpea brine. Whisk to stiff peaks with your food processor on high speed (should take 2-4 mins).
Once stiff, add sugar 1 tablespoon at a time while the food processor is still whisking away. Whisk until all sugar has been incorporated. Then whisk again on high for 2 mins or so until the mixture is thick and glossy.
Scoop the mixture onto the baking trays to make 12 meringues nest. Flatten them a bit.
Place in the oven for 1 1/4 hour. When done do not open the oven. Just switch it off and leave the meringues to dry for another 2-3 hours. Keep dry in a airtight container.
TO MAKE THE STEWED RHUBARB:
While the meringues are cooking, cut the rhubarb in 3-4 cm chunks [1.2 - 1.6 inch].
Place in a saucepan with the water, sugar, ginger and vanilla.
Cook under medium heat for 10-15 minutes until the rhubarb is stewed. Set aside and leave to cool.
TO ASSEMBLE TOGETHER:
Place some crunched up meringue into 4 individual serving bowls or glasses. Add 2-3 Tbsp of coconut yoghurt in each bowl. Add stewed rhubarb on top, dividing it evenly. Drizzle rhubarb juices on top.
Serve with some toppings of your choice such as crumbled biscuits and / or dried freeze raspberries.
Eat straightaway.