Ginger Cream Meringues with Rhubarb and Ginger Compote

Crispy meringue nests topped with zesty ginger cream and a warm rhubarb, strawberry, and orange ginger compote.

Vegetarian Dessert Fruit Ginger Rhubarb

Estimated Nutrition

Calories

489.6

kcal / serving

1958.4 kcal total

Carbs

57.2g

per serving

228.6 g total

Fat

27.6g

per serving

110.2 g total

Protein

3.7g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

piece

ready-made

melted

Dairy

200

Double Cream

whipped

Fruits

squeeze

Lemon Juice

piece

Orange

zest and juice

Strawberries

halved

piece

Strawberries

halved for decoration

Vegetables

tbsp

Ginger

freshly grated, squeezed for juice

tbsp

Ginger

freshly grated, squeezed for juice

Rhubarb

chopped

Method

Combine whipped cream, lemon juice, and icing sugar in a bowl.

Squeeze the juice from the grated ginger into the cream mixture and mix.

Combine sugar, orange zest, orange juice, and rhubarb in a saucepan.

Squeeze ginger juice into the pan and cook for five minutes until rhubarb is soft.

Stir in the 50g of strawberry halves and cook for one additional minute.

Place meringue nests on a plate and top with the ginger cream.

Spoon the rhubarb compote over the meringues.

Decorate with remaining strawberry halves and drizzle with melted white chocolate.