Ginger Cream Meringue with Spiced Rhubarb Compote

Ingredients

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Ingredients

  •   Ginger Cream
  • ml Country Range Whipping Cream, whipped
  •   1 lemon (juice only)
  •   1 tbsp icing sugar
  •   1 tbsp Country Range Ground Ginger
  •   Rhubarb and Ginger Compote
  • g caster sugar
  •   2 oranges (juice and zest)
  •   1 tsp Country Range Ground Cinnamon
  •   2 Country Range Whole Star Anise
  • g rhubarb, chopped
  • g strawberries, halved To Serve
  •   4 ready-made meringue nests
  •   4 strawberries, halved
  • g white chocolate, melted

Method

  • 1

    Step 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

    Step 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 5 minutes or until the rhubarb is soft. Add the strawberry halves and cook for 1 minute. Allow to cool and re
  • 3

    Step 3

    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.

Ingredients

  • Ginger Cream
  • 200 ml Country Range Whipping Cream, whipped
  • 1 lemon (juice only)
  • 1 tbsp icing sugar
  • 1 tbsp Country Range Ground Ginger
  • Rhubarb and Ginger Compote
  • 85 g caster sugar
  • 2 oranges (juice and zest)
  • 1 tsp Country Range Ground Cinnamon
  • 2 Country Range Whole Star Anise
  • 85 g rhubarb, chopped
  • 50 g strawberries, halved To Serve
  • 4 ready-made meringue nests
  • 4 strawberries, halved
  • 30 g white chocolate, melted