Ginger Cream Meringue with Spiced Rhubarb Compote

Prep Time


Cook Time

6 min




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

Multiply by
  • 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.