Ingredients

Steps

• 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.