Kitchen Parade Extra: How to Make Rhubarb Jelly & Rhubarb Jam ♥
![The start of a second-generation rhubarb patch, the start of the second year](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixO5ShWhhQtESm1jYSJM45sPmGBh703jj62QRbZMMOcBSCX668EI6Xs_dzI6_OX329S25GjexLye6qX5C37WQPjahPWP9tXjND92Ax3Q2SOITXX-NI8X2FFbqevADnxHuCLEdIag/s320/A+Veggie+Venture+2007+rhubarb+patch+325-400.jpg)
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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!
A Veggie Venture is home of the Veggie Evangelist Alanna Kellogg and vegetable inspiration from Asparagus to Zucchini. © Copyright 2007