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Ginger cream meringues with rhubarb and ginger compôte

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Ready Steady Cook

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.

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

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Ginger cream meringues with rhubarb and ginger compôte

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