Rhubarb & Rose Tart

Step 1: To make the pastry: in a bowl combine the first 5 ingredients (flour - salt), rubbing together with your fingers until it resembles breadcrumbs. Add the aquafaba or one egg white and knead dough until soft and smooth and then shape into a ball, wrap in plastic wrap and chill in the fridge for 20 minutes.

Step 2: Preheat oven to 350 degrees F (180 degrees c) and oil a baking sheet which fit about 12 x 8 inches.

Step 3: On a flour dusted work surface roll out dough into a rectangle that is about the same size as the baking sheet. Lay pastry on baking sheet, pressing it evenly and then use a fork to prick the pastry all over. Bake for 15 minutes or until lightly golden brown.

Step 4: Meanwhile in a frying pan on medium heat toast the nuts and brown sugar together, until it begin to caramelize. Set aside.

Step 5: To make the topping: place the ingredients (flour - coconut oil)in a bowl and rub together with fingers until it resembles bread crumbs.

Step 6: Remove the pastry from oven and set aside to cool.

Step 7: Turn oven temperature down to 315 degrees F (160 degrees C).

Step 8: To make meringue whisk together the aquafaba or egg whites to soft peaks. Slowly add in the sugar and keep whisking until you have a smooth and glossy meringue with stiff peaks.

Step 9: When pastry has cooled for 15 minutes or so, spread with jam. Put rhubarb in bowl and toss with rosewater and then arrange in rows on top of the jam. Place the caramelized nuts in the jars between the rhubarb. Spoon the meringue over all, spreading evenly and then sprinkle the crumb topping over all.

Step 10: Bake for 1 1/4 hours or until meringue is cooked and rhubarb is tender.

Step 11: Allow to cool completely in the pan. It will be quite wet, so it is easier to serve directly from pan. Just before serving scatter with rose petals if desired.