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Digital Subscriptions > delicious. Magazine > February 2019 > THIS MONTH IN THE delicious. KITCHEN…


While the delicious. team are testing recipes, they’re often debating the best ways to do things, as well as answering questions that arise in the test kitchen. Is there a way to eke out the season of forced rhubarb? Is ‘eating with the seasons’ as practical and desirable as many make out? Why are some oysters available year-round and others only from September to April? It’s the kind of information you won’t find anywhere else, and it will take your knowledge to the next level




Shocking-pink early forced rhubarb has a very short season, so it’s worth making the most of it…

RHUBARB SHRUB Simmer 450g chopped rhubarb in 200ml water until soft. Stir in 200g caster sugar to dissolve, then strain into a measuring jug. Add half the volume of cider vinegar or white wine vinegar, cool, then put in a sterilised glass jar or bottle and seal. Store chilled for up to 3 weeks. To use, dilute 1 part shrub with 3-4 parts fizzy water; add mint leaves.

RHUBARB JAM Put 1kg rhubarb, cut into 1cm pieces, in a pan on a low heat with 800g caster sugar and the finely grated zest and juice of 2 oranges.

When the sugar dissolves, raise the heat and simmer until the rhubarb is soft. Mix in 125g liquid pectin (I used Certo, widely available). Boil for 8-10 minutes, then test for a set (see ‘How to make jam’ at While hot, seal in sterilised jars. Store for up to 6 months.

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About delicious. Magazine

Happiness is… the keep-you-warm February issue of delicious. magazine: try Dan Doherty’s home cooking (spicy beef stew with cheddar scone topping, mmm), childhood favourites reinvented by Georgina Hayden and a Chinese New Year feast from Ching-He Huang. Share the love with our Valentine’s Day ideas and spice up your life with Judy Joo’s KFC (Korean Fried Chicken, that is) and Chetna Makan’s healthy Indian suppers. Our expert cooks’ tips will have you cooking like a pro, ready to tackle an Italian-style pork roast, foolproof cheese soufflé or Richard Bertinet’s flaky kouign amann. It’s easy when we show you how.