Vegan Rhubarb Meringue Pie (A Brit in Helsinki) uses aquafaba to make the meringue. Latin for ‘bean water’, this is made with the water from canned chickpeas, which when mixed with sugar, creates the same texture, though you need to whip the water for a little longer than with egg whites.
Rhubarb is too bitter to eat raw, but delicious when cooked with sugar. Unlike most food waste, don’t compost the leaves, as they contain a toxin that could harm garden creatures. Instead, just bin the leaves, and let them naturally biodegrade.