Roasted Rhubarb Crazy Berry Meringues

Delicious rhubarb, raspberry, and strawberry compote, spiked with balsamic vinegar and freshly ground black pepper. Serve with vegan meringues made with aquafaba, and toasted pistachios. Gluten free.

Vegan Meringue:
½ cup liquid (aquafaba), drained from a can of chickpeas/garbanzo beans (see note)
1/4 teaspoon cream of tartar
1/3 cup organic cane sugar (see note)
2 teaspoons arrowroot or cornstarch
½ teaspoon white balsamic or apple cider vinegar
½ teaspoon vanilla extract

Roasted Rhubarb Crazy Berries:
2 cups frozen raspberries
2 teaspoons grated orange zest
½ cup fresh squeezed orange juice
5 or 6 stalks fresh rhubarb, ends trimmed, about 1 pound
1/3 cup maple syrup
½ teaspoon vanilla extract
2 teaspoons balsamic vinegar
Freshly ground black pepper
2 cups fresh strawberries, cut in quarters
3 tablespoons chopped roasted pistachios or almonds

View the full recipe at Letty’s Kitchen →