Ingredients
For the ginger cream
200ml/7fl oz double cream, whipped
squeeze lemon juice
1 tbsp icing sugar
2 tbsp grated ginger
For the rhubarb and ginger compote
85g/3oz caster sugar
2 oranges, zest and juice
2 tbsp grated ginger
85g/3oz rhubarb, chopped
50g/2oz strawberries, halved
To serve
4 ready-made meringue nests
4 strawberries, halved
30g/1oz white chocolate, melted
Method
1. For the ginger cream, place the whipped cream, lemon juice and icing sugar into a bowl. Place the grated ginger into a clean cloth and squeeze over the bowl to extract the juice. Mix all the ingredients together.
2. For the rhubarb and ginger compote, place the sugar, orange zest and juice and rhubarb into a saucepan. Place the ginger into a clean cloth and squeeze the juice into the saucepan. Cook for five minutes, or until the rhubarb is soft. Stir in the strawberry halves and cook for one minute.
3. To serve, place the meringue nests onto a serving plate and top with a spoonful of ginger cream. Spoon the compote over the meringues, decorate with strawberry halves and drizzle with melted white chocolate.
