May 2008

With the arrival of autumn it's time to start thinking about firmer fruits that stand up to cooking and there's plenty of choice.  You can try this month's excellent rhubarb at Burlington Bar and Dining where you 'll find it in Matthew Kemp's Eton Mess. Traditionally a mix of smashed meringue, cream and strawberries, it gets a touch of extra tang when Kemp folds rhubarb through. He's also poaching pears in caramel (Josephine, Packham, Beurre Bosc and Corella are all in season now) and serving them with white chocolate mousse.

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