Ginger Cream Meringue with Spiced Rhubarb Compote
200200 ml Country Range Whipping Cream, whipped
1 1 lemon (juice only)
1 1 tbsp icing sugar
11 tbsp Country Range Ground Ginger
For the rhubarb and ginger compote:For the rhubarb and ginger compote:
8585 g caster sugar
2 2 oranges (juice and zest)
1 1 tsp Country Range Ground Cinnamon
2 2 Country Range Whole Star Anise
8585 g rhubarb, chopped
5050 g strawberries, halved
To serve:To serve:
4 4 ready-made meringue nests
4 4 strawberries, halved
3030 g white chocolate, melted
- 1For the ginger cream, place the whipped cream, lemon juice, icing sugar and ground ginger into a bowl and mix together. Cover and refrigerate.
- 2For the rhubarb and ginger compote, place the sugar, orange zest and juice, rhubarb, ginger, cinnamon and star anise into a saucepan. Cook for 5 minutes or until the rhubarb is soft. Add the strawberry halves and cook for 1 minute. Allow to cool.
- 3To serve, place a meringue nest onto a serving plate and top with a spoonful of ginger cream. Spoon the compote over the meringue, decorate with strawberry halves and drizzle with melted white chocolate.