Rhubarb Eton Mess [vegan] [gluten free]

Instructions

1. Please read recipe introduction above to help you plan ahead.
2. TO MAKE THE MERINGUES:
3. Preheat the oven to 100C/225F/Gas ¼. Line two baking trays with baking parchment.
4. Drain chickpea brine into measuring jug. Transfer brine to the bowl of a food processor.
5. Measure sugar in measuring jug. You need twice as much sugar than chickpea brine.
6. 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).
7. 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.
8. Scoop the mixture onto the baking trays to make 12 meringues nest. Flatten them a bit.
   
   
9. 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.
10. TO MAKE THE STEWED RHUBARB:
11. While the meringues are cooking, cut the rhubarb in 3-4 cm chunks [1.2 - 1.6 inch].
12. Place in a saucepan with the water, sugar, ginger and vanilla.
13. Cook under medium heat for 10-15 minutes until the rhubarb is stewed. Set aside and leave to cool.
14. TO ASSEMBLE TOGETHER:
15. 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.
16. Serve with some toppings of your choice such as crumbled biscuits and / or dried freeze raspberries.
17. Eat straightaway.

• Servings : 4
• Ready in : 85 Minutes
• Course : Desserts
• Recipe Type : April Recipes, February Recipes, January Recipes, July Recipes, June Recipes, March Recipes, May Recipes
• Ingredient : Rhubarb