Rhubarb? It's almost as good, straight from the farmers market and this time of year, even, carefully picked over, the supermarket. This week's Kitchen Parade column is a kitchen lesson in how to make rhubarb jelly and rhubarb jam. In an hour, you'll have six or seven pints of rhubarb confection. Where's that column? In Kitchen Parade, of course!
Botanically, rhubarb is a vegetable. And since it suits my northern soul, rhubarb recipes show up often on both A Veggie Venture and in Kitchen Parade. How about a cinnamon-sweetened rhubarb pie? or an unusual but simple rhubarb sorbet? Or for true indulgence, consider a rhubarb cobbler or last year's favorite with my book club, a rhubarb bakewell tart.
SO WHAT IS KITCHEN PARADE, EXACTLY? Kitchen Parade is the food column that my Mom started writing for our family newspaper when I was a baby. Today it's published in my hometown newspapers in suburban St. Louis and features 'fresh seasonal recipes for every-day healthful eating and occasional indulgences'.
Where A Veggie Venture is 'pure food blog', full of experimentation and exploration, Kitchen Parade features recipes a modern cook can count on. All are thoroughly tested by a home cook in a home kitchen and many are family and reader favorites. All recipes feature easy-to-find ingredients, clear instructions and because I believe so strongly in informed food choices, nutrition analysis and Weight Watchers points. Want to know more? Explore Kitchen Parade, including Kitchen Parade's Recipe Box!