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Digital Subscriptions > Delicious Magazine > February 2018 > RHUBARB

RHUBARB

Forced rhubarb is a highlight of the February larder. The vibrant pink stalks add colour to our plates, just when we need something bright and cheerful to trick us into thinking we’re over the worst of winter. My twice-baked soufflé is a comforting, warming dessert that’s smart enough for a dinner party, and the chutney packs a sharpness that makes it a fine addition to your winter cheeseboard. The season for this great British ingredient is short, so let’s celebrate it while we can. LOTTIE COVELL, ACTING FOOD LIFESTYLE EDITOR

RECIPES AND FOOD STYLING LOTTIE COVELL PHOTOGRAPHS GARETH MORGANS STYLING OLIVIA WARDLE
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About Delicious Magazine

The February issue of delicious. brings some cheering warmth into the kitchen with recipes using tropical fruit, Theo Randall’s pasta masterclass and food to make you go ‘mmm’. Fire up the grill for The Unruly Pig’s legendary cheese melt and tuck into Thane Prince’s comfort food classics. Looking ahead in the diary, be sure to treat your loved one to our Valentine’s Day cheesecake and see in the Chinese New Year with proper dim sum.
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