Ginger Cream Meringue with Spiced Rhubarb Compote

Desserts Food
4 Servings
200ml/7fl oz double cream, whipped
Squeeze of lemon juice
1 tbsp icing sugar
1 tsp ground ginger
85g/3oz caster sugar
2 oranges, zest and juice
1 tsp ground cinnamon
2 whole star anise
85g/3oz rhubarb, chopped
50g/2oz strawberries, halved
4 ready-made meringue nests
4 strawberries, halved
30g/1oz white chocolate, melted
  1. For the ginger cream, place the whipped cream, lemon juice, icing sugar and ground ginger into a bowl and mix together. Cover and refrigerate
  2. For the rhubarb and ginger compote, place the sugar, orange zest and juice, rhubarb, ginger, cinnamon and star anise into a saucepan. Cook for five minutes or until the rhubarb is soft
  3. Add the strawberry halves and cook for one more minute
  4. Allow to cool and remove the whole star anise
  5. To 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