• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Flexitarian
  • Recipes
    • Recipes by Course
    • Recipes by Ingredient
    • Recipe Collections
    • RECIPES BY DIET
    • Seasonal Food
  • Shopping List
  • MY BOOK
    • My Cookbook: Less Meat, More Plants
    • DOWNLOAD a FREE Preview Copy
  • Flexitarian
    • The Flexitarian Diet
    • Why Go Flexitarian?
      • Meat & Health
      • Meat & The Environment
      • Animal Welfare
    • Tips & Hints
      • How To Cook Veggie
      • Cooking With Less Meat
      • Beginners’ Guides
      • Do It Yourself Recipes
      • How To Cook Without A Recipe
      • Left Over Recipes
  • Eco Living
    • Health & Nutrition
    • Green Living
    • Eating Out
    • Fighting Food Waste
    • Competition
    • Eco Travel
    • Fitness
    • Grow Your Own
    • Gift Guides
    • Product Reviews
    • Cookbook Reviews
  • ABOUT
    • CONTACT ME
    • In the News
    • Privacy Policy
  • SHOP
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
The Flexitarian Logo

The Flexitarian

The Flexitarian Diet - A Flexible Vegetarian Diet

  • Recipes
    • Recipes by Course
    • Recipes by Ingredient
    • Recipe Collections
    • RECIPES BY DIET
    • Seasonal Food
  • Shopping List
  • MY BOOK
    • My Cookbook: Less Meat, More Plants
    • DOWNLOAD a FREE Preview Copy
  • Flexitarian
    • The Flexitarian Diet
    • Why Go Flexitarian?
      • Meat & Health
      • Meat & The Environment
      • Animal Welfare
    • Tips & Hints
      • How To Cook Veggie
      • Cooking With Less Meat
      • Beginners’ Guides
      • Do It Yourself Recipes
      • How To Cook Without A Recipe
      • Left Over Recipes
  • Eco Living
    • Health & Nutrition
    • Green Living
    • Eating Out
    • Fighting Food Waste
    • Competition
    • Eco Travel
    • Fitness
    • Grow Your Own
    • Gift Guides
    • Product Reviews
    • Cookbook Reviews
  • ABOUT
    • CONTACT ME
    • In the News
    • Privacy Policy
  • SHOP
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
The Flexitarian » Recipe » Rhubarb Eton Mess [vegan] [gluten free]

Rhubarb Eton Mess [vegan] [gluten free]

5 from 1 vote

Jump to Recipe Print Recipe

This Rhubarb Eton Mess is a classic British dessert made vegan with aquafaba meringue and dairy-free yoghurt.

Rhubarb Eton Mess [vegan] [gluten free] by The Flexitarian

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!

Rhubarb Eton Mess [vegan] [gluten free] by The Flexitarian

Rhubarb Eton Mess [vegan] [gluten free]

This Rhubarb Eton Mess is a classic British dessert made vegan with aquafaba meringue and dairy-free yoghurt.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Vegan Desserts
Cuisine English
Servings 4 people
Calories 62 kcal

Equipment

Food Processor
oven tray
saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

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:

  • 400 g rhubarb – pink if possible
  • 1/2 tsp ground ginger
  • 1 tsp vanilla extract
  • 3 Tbsp caster sugar
  • 4 Tbsp water

FOR THE TOPPINGS:

  • dairy-free coconut yoghurt
  • dried freeze raspberries – optional
  • crumbled ginger biscuits – optional
(Switch on to prevent your screen from going dark)

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.
    Rhubarb Eton Mess
  • 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.

Nutrition

Serving: 200gCalories: 62kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 153mgPotassium: 325mgFiber: 2gSugar: 10gVitamin A: 102IUVitamin C: 8mgCalcium: 87mgIron: 1mg

Find this recipe online:

Rhubarb Eton Mess [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/rhubarb-eton-mess-vegan-gluten-free/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other things you might like

  • Vegan Spicy Pumpkin Waffles + Heston Blumenthal‘s No Mess Waffle Maker ™
  • Vegan Meringue Halloween Ghosts
  • Rhubarb Muffins [vegan]
  • Rhubarb & Banana Jam [vegan]
  • Rhubarb, Strawberry and Banana Pie [vegan]
Print Friendly, PDF & Email

Recipe February 10, 2017 · Created by: The Flexitarian Leave a Comment

Previous Post: « Golden Quinoa Salad with Roasted Cauliflower [vegetarian] [gluten free]
Next Post: Simple Beetroot Hummus [vegan] [gluten free] »

Reader Interactions

5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate This Recipe




Primary Sidebar

* GET MY COOKBOOK *

Available from:
UK/IR
Blackwells
Amazon UK

US/CAN
Amazon
Barnes & Noble
Bookshop.org
Additional Retailers

Hello, I am Annabelle!

Welcome to The Flexitarian.
I am passionate about food and the environment.
I hope my vegan and vegetarian recipes and eco tips will inspire you to embrace "more of" a plant-based diet and green lifestyle.
More About Me …

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Newsletter


* FREE E-BOOK *


LATEST RECIPES

Broccoli Pasta with Miso Butter

Crispy Potato Salad

Cream of Asparagus Soup

No Beef And Broccoli Stir-fry


* SPONSORED LINKS *

PromFormal

OUR ECO BOUTIQUE


Footer

The Flexitarian

Less Meat, More Plants

  • Amazon
  • Facebook
  • Goodreads
  • Instagram
  • Pinterest
  • Threads
  • TikTok
  • YouTube

Newsletter


* SPONSORED LINKS *

PromFormal

MY COOKBOOK

Copyright © 2025 · The Flexitarian · Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.