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.
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.
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.