Name: Rhubarb & Rose Meringue Tart
Yield: Serves 10-12
Cuisine: Polish
Ingredients: 220 g (1¼ cups) caster (superfine) sugar; 120 g (1 cup) walnuts or 120 g (¾ cup) almonds; 3 tablespoons aquafaba, whisked to soft peaks; 400 g (14 oz) rhubarb, rinsed and cut into 2.5 cm (1 inch) lengths; 1 tablespoon plain (all-purpose) flour; 150 g (1 cup) plain (all-purpose) flour, plus extra for dusting; 1 tablespoon ground almonds; 1 tablespoon brown sugar; 1 tablespoon light brown sugar; Rose petals, to serve — optional; 1 teaspoon rosewater; 1 tablespoon coconut oil; 50 ml (2½ tablespoons) aquafaba; 200 g (7 oz) rose jam; ½ teaspoon baking powder; 150 g (1½ cups) ground almonds; 150 g (5½ oz) coconut oil, melted; 30 g (1 oz) caster (superfine) sugar; Pinch of salt

Preparation info

Serves
10-12

Difficulty
Medium

Appears in

Amber & Rye

By Zuza Zak

Published 2021

About

While this is based on Polish Plesniak, rhubarb and meringue are popular all over the Baltic States, so it feels appropriate to include it here. I originally made the dessert for a supper club and when it quickly became a favourite, I developed this vegan version using aquafaba, or chickpea water. For the purest flavour, I would recommend making your own aquafaba; otherwise, a 400 g (14 oz) tin will provide more than enough for this recipe. (The drained ch