I love the tartness and freshness of rhubarb and this is the perfect dessert to showcase it. It's fruity, sweet, creamy but light at the same time. Perfect for sharing at Easter, Passover or any other kind of celebration.
Preheat the oven to 120 degrees C. If your oven runs hot, try turning it down to 110.
Grab a very clean metal or glass mixing bowl - it must be free of any water or oils as this can stop the aquafaba whipping up properly. Pour the aquafaba and cream of tartar into the bowl then using an electric whisk, whisk on medium speed until frothing and doubled in size.
Turn the speed up to high and continue whipping vigorously for 5-10 mins or until firm peaks form. Once you have firm peaks, slowly add the sugar in 1 tbsp at a time. It's key to do this so the sugar doesn't knock the air out of the whipped aquafaba, so patience is key!
Add the vanilla bean paste/extract then sift in the cornstarch and whisk for another 20-30 seconds, until combined. If done right, you should be able to hold the bowl over your head without it sliding out.
Line a baking tray with baking paper and sprinkle over some extra cornstarch. Spoon the meringue mixture onto the baking tray and shape as desired, leaving a divot in the centre for the cream and berries later. Place into the oven and bake for 2 hours, without opening the door as this will cause the meringue to sink.
While the meringue cooks, tip the rhubarb and strawberries into a small saucepan. Add the sugar and water, stir then cover and bring to a boil. Turn down and simmer until everything has softened into a puree. Mix the cornstarch with 1 tsp water and pour into the pan. Stir to combine and leave to cool.
Once the meringue is cooked, turn the oven off and leave to cool in the oven until it's around room temp, around 30 mins. Remove and once it's cooled completely, top with vegan cream, the rhubarb compote, the fresh berries and extra garnishes. Serve immediately, and enjoy!
