• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
  • Contact
  • Newsletter
  • Work with me
    • Price List
  • Glutarama
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Glutarama

Glutarama

Life's a drama, gluten free doesn't have to be

  • Recipes
    • Easy Free From Breakfasts
    • Mid Week Meals
    • Puddings and Desserts
    • Cakes, Bakes and Biscuits
    • Treats and Sweets
    • Christmas Recipes
    • Round Ups
  • Vegan Recipes
  • Behind the Scenes
    • Living with Coeliac Disease
    • Dealing with Type 1 Diabetes
    • Living day to day with Autism
    • Beth’s Corner – Autism
    • Beth’s Corner – Coeliac Disease
    • Beth’s Corner – Type 1 Diabetes
  • Reviews
    • Meet the Maker
    • Places to Visit
    • Giveaways
  • Shop
Home » Dairy Free Recipes » Vegan Rhubarb Meringue Pie

Vegan Rhubarb Meringue Pie

Puddings and Desserts, Recipes

Quick! Tell everyone what you found!

19 shares
  • Facebook
  • Twitter
  • Yummly
Jump to Recipe Print Recipe
Vegan Rhubarb Meringue Pie made gluten free

This page contain affiliate links. Please refer to my Disclosures Page for more details.

I have wanted to make this Vegan Rhubarb Meringue Pie for a very long time, but, as always, life gets in the way. I am thrilled that at last the recipe is out of my head, and here for you to enjoy for free!

The foundation work had already been done when I developed my Easy Vegan Lemon Meringue Pie, trials and tribulations were a distant memory of perfecting the best vegan meringue pie. Now I just needed to tweak the original recipe to make it with a seasonal twist to include rhubarb.

Rhubarb Meringue Pie made gluten free and vegan

Never miss out again…

Sign up to my weekly Friday newsletter and not only get a FREE e-Book (currently my Gluten Free & Vegan Cookbook) but also get VIP subscriber discounts on free from goodies delivered to your door. Join me in my journey and learn to make anything gluten free.

Download now

Skip to the good bit

  • What is the difference between a lemon and rhubarb meringue pie?
  • How to make a vegan meringue
  • Easy vegan rhubarb curd
  • Do you bake a rhubarb meringue pie?
  • Why is my pie watery (weeping)?
  • Should a vegan rhubarb meringue pie be refrigerated?
  • Other vegan pudding inspiration
  • Vegan Rhubarb Meringue Pie Recipe

What is the difference between a lemon and rhubarb meringue pie?

Not a lot of difference to be fair, however, with my gluten free and vegan pastry I wanted to add a richer sweeter element so I swapped 50% of the pastry sugar for a dark brown sugar instead. This was not just for a sweeter, more toffee-like flavour but also to add a deep colour to the pastry.

The rhubarb curd is also simpler than my vegan lemon curd as there are less ingredients required to bolster the structure (which is what eggs traditionally would provide). As I’m using stewed fruit I have a firmer base to begin with to make my curd.

See, I’m not just a pretty face, there’s some sciency thought that goes into my recipe development … I’m aware of the irony that typing sciency-thought instantly downgrades me to just a pretty face status again (giggles).

How to make a vegan meringue

To make a vegan meringue you need three ingredients; aquafaba, caster sugar and cream of tartar. So, if this is a new experience for you you may well be asking – What is Aquafaba?

Aquafaba is the liquid you drain from a can of chickpeas. Normally, if making hummus for example, you’d drain that liquid away and think no more about it. The liquid started out its life as water, pure and simple but in the canning and storage process the chickpeas bathe in the water and release much of their starch into the liquid. It’s the starch in the chickpea water that is whippable and keeps its structure. There’s a lovely article about aquafaba that I found on the America’s Kitchen website and interestingly they conducted an experiment to find out the best way to whip your aquafaba so it’s worth a read if you’re interested; What Exactly is Aquafaba, and how do I use it?

In this recipe, you simply treat the aquafaba as you would egg whites. Whip them until light, white and fluffy (yes the rusty coloured water turns white!). Then you add your sugar and cream or tartar. The cream of tartar does the same job as it would in an egg meringue and for want of a better word, glues the liquid together ensuring the whipped structure doesn’t revert back to a liquid. On this occasion I used chickpea water but I often use a shop bought carton of Aquafaba by Oggs (available in the UK, I get mine in Sainsbury’s in the butter aisle).

Rhubarb Meringue Pie made gluten free and vegan

Easy vegan rhubarb curd

My easy vegan rhubarb curd is made with 3 ingredients and 2 of those I’d imagine many bakers to have in their cupboards. This recipe makes nearly 500ml/g of rhubarb curd so if you like you could stop there and jar this for another day. Just remember to keep it in the fridge to keep it fresh.

I use 300g chopped rhubarb and 3 tablespoons of water to initially stew the fruit until it’s soft . Once the fruit has stewed and broken up I add the sugar and blend with a hand blender. If you do not have a hand blender you could force the fruit through a sieve but this will be tough work to ensure you keep ALL the fruit.

Then in a small bowl I measure the cornflour/cornstarch and 5 tablespoons/75ml of water to make a paste. Have fun with that, I sure do, it’s like a physics science experiment I used to do back in school!

You then add this to the blended sweet fruit puree and heat until it thickens to a thick porridge consistency. This is your vegan rhubarb curd ready for the meringue pie. Simply set aside until you need to add it to the gluten free pastry case.

Never miss out again…

Sign up to my weekly Friday newsletter and not only get a FREE e-Book (currently my Gluten Free & Vegan Cookbook) but also get VIP subscriber discounts on free from goodies delivered to your door. Join me in my journey and learn to make anything gluten free.

Download now

Do you bake a rhubarb meringue pie?

This is where I do the practise and you reap the benefits! The first time I made this I went into auto pilot. I baked the pastry case blind, added the hot lemon curd, topped with clouds of fluffy white vegan meringue and shoved the whole pie into the oven to cook the meringue. Big Mistake!

Aquafaba meringue is a beautiful thing but you have to remember it started out life as water. Water evaporates. My first attempt came out of the oven looking amazing but the meringue was, I don’t know how to describe this best so bear with me. The meringue was almost a ghost of itself! It looked great but touch it and it disappeared, turned to powder!

The key to a great vegan meringue is to keep that water trapped, hence the use of cream or tartar, the magic ingredient that makes this possible.

The only way to get that all important golden colour to your vegan meringue pie is to either put it under a hot grill or use a chefs blow torch. Normally I’d use a blow torch but on this occasion I opted to use the grill as I know that not everyone has a chefs torch.

TOP TIP: make sure the grill is already heated and carefully pop your meringue under the grill. You may also find some areas of your grill are hotter than others therefore don’t be afraid to gently slide the pie out and rotate it to get an even toasting.

Rhubarb Meringue Pie made gluten free and vegan

Why is my pie watery (weeping)?

Remember what I said about about cream of tartar? Well if you’re pie is weeping profusely than it may be because you didn’t add enough cream of tartar. Another reason is if your rhubarb curd wasn’t hot enough when you added it to the pastry case.

The action of adding a hot curd, and then immediately topping with your meringue, is that as soon as the meringue makes contact with the curd it cooks it and seals it.

I’ll be totally honest here, vegan meringue pies are going to be more likely to weep than non vegan ones, simply due to the fact you’re using aquafaba. In the grand scheme of things is it really a disaster….I say no. The liquid is gorgeously sweet as its effectively a sugar syrup so it’s not going make the pie taste bad.

As long as you’ve baked your pastry case well, it shouldn’t make your pastry go soggy either, nobody likes soggy bottoms right?

Should a vegan rhubarb meringue pie be refrigerated?

Absolutely you should refrigerate your rhubarb meringue pie. The pie will continue to set in the fridge and strengthen its structure. I kept the pie you see here for three days in the fridge. after 24hrs you will expect to see some weeping but to solve this I simply sat the pie on a couple of sheets of kitchen roll in an up-side-down Tupperware container (so the pie sat in the lid). By doing this the syrup soaked into the tissue and my pastry case remained crisp.

Never miss out again…

Sign up to my weekly Friday newsletter and not only get this super handy FREE conversion guide but also get VIP subscriber discounts on free from goodies delivered to your door. Join me in my journey and learn to make anything gluten free.

p.s. I have this on the back of a cupboard door in my kitchen – true story!

count me in!

Other vegan pudding inspiration

No Bake Pumpkin Cheesecake made gluten free with vegan option 5
Pumpkin Pie Cheesecake (GF, DF, Ve)
Gluten free and Dairy free Gooseberry Fool Crumble
Gooseberry Fool Crumble (GF, DF, Ve)
Easy No Bake Lemon Cheesecake made gluten free, dairy free and vegan
Lemon Cheesecake (GF)
Self Saucing Lemon Pudding - gluten free, dairy free and vegan
Lemon Self saucing Pudding (GF, DF, Ve)
Simple Homemade Vegan Lemon Curd
A simple to follow recipe for vegan lemon curd. This recipe requires no eggs or dairy and is an excellent base for other recipes such as lemon meringue pie, lemon cheesecake or just a really lovely old school lemon curd sandwich filler.
Check out this recipe
Vegan Lemon Curd Recipe - easy to make with no eggs and no dairy
Easy Vegan Lemon Meringue Pie
This is a surprisingly simple Vegan and Gluten Free Lemon Meringue Pie. It can be made in parts so still possible for a busy baker juggling various jobs. Using my homemade eggless lemon curd and a delicious aquafaba meringue you'll be surprised how much this reminds you of the 70/80's classic Lemon Meringue Pie.
Check out this recipe
Vegan and gluten free Lemon Meringue Pie
Vegan Amaretti Biscuits
Delicious little Italian inspired Amaretti biscuits but made vegan with aquafaba and rolled in icing sugar. You'll never know these are egg free. Naturally gluten free and dairy free too. Perfect for teatime, homemade gifts or even add to trifles for an extra luxury touch.
Check out this recipe
Vegan Amaretti biscuits, naturally gluten free and dairy free by Glutarama
Vegan Chocolate Cherry Amaretti
Delicious little Italian inspired Amaretti biscuits but made vegan with aquafaba, with dark chocolate folded into the ground almonds, a hidden liqueur cherry and rolled in icing sugar. You'll never know these are egg free. Naturally gluten free and dairy free too. Perfect for teatime, festive celebration tables and homemade gifts.
Check out this recipe
Vegan Chocolate Cherry Amaretti naturally gluten free by Glutarama

Did you make this?

What did you think? I do so hope you love the recipe as much as were do in our family. I would be so grateful for a comment and STAR rating if you don’t mind.

leave a little comment
Rhubarb Meringue Pie made gluten free and vegan

Vegan Rhubarb Meringue Pie Recipe

If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.

Rhubarb Meringue Pie made gluten free and vegan

Easy Vegan Rhubarb Meringue Pie

Glutarama
This is a surprisingly simple Vegan and Gluten Free Rhubarb Meringue Pie. It can be made in parts so still possible for a busy baker juggling various jobs. Using my homemade eggless rhubarb curd and a delicious aquafaba meringue you'll be surprised how much this reminds you of the 70/80's classic Lemon Meringue Pie but with a seasonal rhubarb twist.
5 from 8 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 40 mins
Cook Time 25 mins
chilling time 1 hr
Total Time 2 hrs 5 mins
Course Dessert
Cuisine Vegan
Servings 10 slices
Calories 356 kcal

Equipment

  • mixing bowl
  • pastry blender
  • fluted flan tin 20cm
  • hand blender
  • baking beans
  • baking paper
  • silicone spatula

Ingredients
 
 

Sweet shortcrust pastry

  • 80 g butter I use Flora plant butter
  • 20 g fat (I use Trex white vegetable fat) I use Trex vegetable fat solids
  • 200 g gluten free plain flour all purpose flour
  • 40 g dark brown sugar
  • 40 g caster sugar
  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1 tsp psyllium husk powder (optional) optional, but does help with binding

Rhubarb curd

  • 300 g rhubarb chopped into chunks
  • 200 g caster sugar
  • 50 g cornflour/cornstarch corn starch
  • 5 tbsp water

Meringue topping

  • 100 ml aquafaba I use Oggs or drain a tin of chickpeas [see notes]
  • 100 g caster sugar
  • 2 tsp cream of tartar

Instructions
 

To make the pastry

  • Make your flaxseed egg by adding the flaxseed, water and psyllium husk (if using) to a small jug, stir to combine and leave.
  • Measure the gluten free flour, 'butter' and vegetable fat into a large bowl and using your fingertips or a pastry cutter work the fat into the flour until you have breadcrumbs.
  • Stir in the sugar, then add your flaxseed egg.
  • Stir the 'egg' into the breadcrumb mixture and turn out onto the kitchen surface. No need to flour the surface.
  • Bring the crumble mixture together and knead until you have a ball of pastry dough. This dough is very soft. Pop into a container and put in the fridge to chill while you make the rhubarb curd.

To make the rhubarb curd

  • Add the chopped rhubarb to a medium saucepan along with 3tbsps water. Begin to heat gently with a lid on to soften and stew the fruit.
  • Next add the caster sugar and continue to heat until all the sugar has dissolved.
  • Now remove from the heat and blend the sweet stewed rhubarb with a hand blender until pureed. Be careful not to splash yourself, this is super hot.
    TOP TIP: if you don't have a hand blender you pass this through a sieve but you'll need to use some elbow grease to do this, its tough work!
  • In a small bowl add the cornflour and 5 tablespoons of water and mix to combine, stir slowly otherwise physics gets in the way!
  • Pour in the cornflour paste into the pureed rhubarb whist stirring with a small whisk. Once all the paste has been combined with the puree, return to the heat.
  • Continue to stir on a medium heat. The rhubarb mixture will change in colour to a pastel pink and thicken quickly – you're looking for a thick porridge texture.
    NOTE: Taste to make sure it's not too sour for your liking (if it is add a little sugar at this stage and stir until it melts).
  • Remove from heat and set aside. Now you can return to making your pastry case.

To make the pastry case

  • Pre heat oven to 200°C | 180°C fan | 400°F | Gas 6
  • Remove the pastry dough from the fridge and knead for a minute. Roll out into a circle with a good thickness (just under 1cm) and line a 20cm round cake tin or fluted flan tin with the pastry. Preferably use a loose bottom so you can easily remove your pie at the end.
  • For this meringue pie I leave the pastry side untrimmed so i can trim them once blind baked for a flat/flan finish. I also prick the bottom of the case with a fork to encourage an even bake.
  • Take a large square of baking paper and screw it up in your hands. This can then be placed inside the pasty case shell and on top of that add your blind baking beads.
  • Blind bake for 10 minutes, then remove from oven, carefully take out the baking paper and baking beads and return to the oven for another 10 minutes.
    DO NOT worry if the case rises for this second bake or cracks slightly, the rhubarb curd will not seep.
  • Remove from oven, trim the edges flat whilst still hot with a serrated knife (I sue a steak knife) and leave on the side to cool slightly.

To make the meringue topping

  • Wipe the mixing bowl you plan to use with a drop or lemon juice if you have some, this ensures the bowl is grease free and encourages the very best fluffy meringue whites.
  • Pour the 100ml aquafaba into the bowl, add the 2tsp of cream of tartar and using a mixer or hand held whisk, whip for approximately 6-8mins to get a stiff bowl of fluffy white meringue.
  • Now add the caster sugar one tablespoon as a time and continue to whisk until all the sugar has been incorporated. Set aside for a minute.

To build and bake your rhubarb meringue pie

  • Return the rhubarb curd in the saucepan to the heat and bring back to almost boiling.
  • If using the grill to caramelise your meringue turn on the grill.
  • Pour the hot rhubarb curd into the slightly cooled pie case. Then add spoonful's of sweet meringue to the pie making sure all curd is covered and no longer visible. I don't tend to bother with piping the meringue but instead take a fork and draw swirl patterns in the meringue for effect.
  • Pop the meringue under the grill and watch like a hawk, rotate the pie if necessary to get an even colour.
  • Remove from grill once beautifully golden and leave on the side to cool completely.
  • Once completely cooled pop into the fridge for that final setting to take place (a minimum of 30mins)

Notes

If using a tin of chickpeas, make sure you thoroughly shake the tin to ensure all the starch is released from the contents of the tin.
You can use the leftover chickpeas to make hummus or simply to add to a salad.

Nutrition

Nutrition Facts
Easy Vegan Rhubarb Meringue Pie
Amount per Serving
Calories
356
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
5
g
25
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
79
mg
26
%
Sodium
 
141
mg
6
%
Potassium
 
292
mg
8
%
Carbohydrates
 
59
g
20
%
Fiber
 
3
g
12
%
Sugar
 
41
g
46
%
Protein
 
9
g
18
%
Vitamin A
 
362
IU
7
%
Vitamin C
 
2
mg
2
%
Calcium
 
87
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dairy Free, Egg Free, Gluten Free, Meringue, Pastry, Rhubarb, Vegan
Have you tried this recipe?Let me know how it was & I will be super grateful. Take a picture & tag me @glutarama on your social media posts – I love seeing your photos more than you will ever know x
Facebook
twitter
instagram

I love to see your own photos of my bakes, dinners and treats head to your favourite social media account and don’t forget to tag me in @glutarama

Subscribe to my email list so that you get NEW recipes straight in your mailbox every Friday PLUS a FREEBIE and access to some amazing gluten free DISCOUNTS

Join my friendly Facebook Group

life’s a drama, gluten free doesn’t have to be….

Gluten Free for Life

20/06/2022 · 14 Comments

Previous Post: « Vegan Lemon Curd Genoise Slice
Next Post: Gluten Free National Picnic Week »

Reader Interactions

Leave a Reply Cancel reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Angie | Fiesta Friday says

    01/07/2022 at 4:10 am

    Oh, that’s such a pretty pie! Wish my rhubarb plant grows red/pink rhubarb instead of green… then I can make pretty desserts with it. Maybe I’ll shock people and make green rhubarb pie, what d’ya think?

    Reply
    • Glutarama says

      01/07/2022 at 5:16 am

      I think green rhubarb pie sounds divine Angie. There are actually several types of rhubarb, sounds like you’ve got the green one (obviously) The most beautiful coloured rhubarb is forced rhubarb that’s grown under clotches – they do that in Yorkshire here in the UK xx

      Reply
  2. Jo Keohane says

    30/06/2022 at 6:01 pm

    Yum – any excuse for rhubarb – this looks gorgeous. Will definitely try this over the summer, thanks for posting.

    Reply
    • Glutarama says

      01/07/2022 at 5:16 am

      Wonderful to hear, thank you for taking the time to comment Jo x

      Reply
  3. Kate - Gluten Free Alchemist says

    27/06/2022 at 11:26 am

    Yay! Well done lovely. It looks fabulous.
    It’s funny… Back in 2015, I created my gluten free Rhubarb Meringue Pie and wrote ‘maybe one day someone will develop a vegan version’. I’ve just amended the post… And added your yummy vegan pie link… Thanks for creating such a clever option xxx

    Reply
    • Glutarama says

      27/06/2022 at 11:38 am

      Oh thank you so much Kate, it all started with the lemon version and now I keep thinking of different fruits I can use, the possibilities are endless haha.

      Reply
  4. Pauline - Beautiful Voyager says

    24/06/2022 at 3:45 pm

    I love the pink and white colours of this pretty pie. Thanks for sharing this vegan pie. I think it’s a great recipe idea!

    Reply
    • Glutarama says

      26/06/2022 at 6:05 pm

      Thank you Pauline, it’s so pretty to look at isn’t.

      Reply
  5. Janice says

    22/06/2022 at 4:46 pm

    This looks gorgeous! The pink filling is so pretty and such a good idea for a rhubarb dessert.

    Reply
    • Glutarama says

      23/06/2022 at 8:47 am

      It is pretty isn’t it. I’m so thrilled to have nailed this recipe, was thinking last night about different fruits I could use.

      Reply
  6. Choclette says

    21/06/2022 at 5:35 pm

    Absolute genius idea. I’m always trying to come up with new ways to use rhubarb and your pie sounds super delicious. Looks amazing too.

    Reply
    • Glutarama says

      23/06/2022 at 8:50 am

      As soon as I’d got the Lemon Meringue right I knew this was the next flavour I wanted to try :-)

      Reply
  7. Lesley says

    21/06/2022 at 5:33 pm

    Oh this is right up my street as I love any dessert with rhubarb. Love the lovely light vegan meringue topping too, and so easy to make.

    Reply
    • Glutarama says

      23/06/2022 at 8:51 am

      This vegan meringue is a game changer for me x

      Reply

Primary Sidebar

Welcome to Glutarama

Rebecca Smith - Glutarama, Delicious Gluten Free Recipes since 2015

Hi I'm Rebecca, slightly bonkers but can you blame me! Mum to two teens with additional needs and a great combination of dietary needs. With over 13 years experience of cooking gluten free from scratch. Welcome to my site you lovely person now learn how to make anything gluten free with me!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Latest Recipes

  • Gluten Free Spotted Dick also made dairy and egg free buy Glutarama
    Gluten Free Spotted Dick
  • Cheats Sausage Casserole - Gluten Free and Family Friendly 4
    Gluten Free Cheats Sausage Casserole
  • Gluten Free Tortillas by Glutarama
    Easy No Corn Gluten Free Tortillas
  • Gluten Free Roast Parsnip Soup made vegan too
    Roasted Parsnip Soup
  • Date Free Sticky Toffee Pudding
    Date Free Sticky Toffee Pudding made Gluten Free
  • Gluten Free Sausage Wreath
  • Gluten Free Stollen Bites by Glutarama
    Gluten Free Stollen Bites
  • Gluten Free Stollen by Glutarama
    Gluten Free Stollen

Never miss a recipe

Glutarama

Footer

  • Facebook
  • Instagram
  • Twitter

Categories

  • Contact
  • PRIVACY POLICY
  • Disclosure Policy & Contact
  • Recipes, Drama and more…

Copyright - Glutarama © 2023 · Thyme Theme by Restored 316

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie SettingsAccept
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Functional
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Others
Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
SAVE & ACCEPT