• 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.
  Brine of 1 can of chickpeas
• Measure sugar in measuring jug. You need twice as much sugar than chickpea brine.
  caster sugar - to the ratio of 2 part sugar to 1 part 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).
  1/4 tsp salt, 1/2 tsp vanilla extract, 1/4 tsp cream of tartar
• 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].
  400 g rhubarb - pink if possible
• Place in a saucepan with the water, sugar, ginger and vanilla.
  1/2 tsp ground ginger, 3 Tbsp caster sugar, 4 Tbsp water, 1 tsp vanilla extract
• 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.
  dairy-free coconut yoghurt, dried freeze raspberries - optional, crumbled ginger biscuits - optional
• Serve with some toppings of your choice such as crumbled biscuits and / or dried freeze raspberries.
• Eat straightaway.