Cracker Pack 2019

Ginger Cream Meringue with Spiced Rhubarb Compote

Serves: 4
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Ingredients

  • GINGER CREAM
  • 200ml/7fl oz double cream, whipped
  • Squeeze of lemon juice
  • 1 tbsp icing sugar
  • 1 tsp ground ginger
  • RHUBARB & GINGER COMPOTE
  • 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
  • TO SERVE
  • 4 ready-made meringue nests
  • 4 strawberries, halved
  • 30g/1oz white chocolate, melted
Profitability
medium

Method

  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
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