Say hello to Blush! I will be adding him to my posts that showcase produce from the Farmer’s Market, courtesy of A Veggie Venture and I encourage you to do the same!
I got this wonderful rhubarb from my Farmer’s Market last weekend and really wanted to turn it into a pie. So last night, I started out by making a strawberry and rhubarb filling intending to bake a pie. No problems arose during the creating of this filling. On to the pie crust. I made the dough, no problems there either. The dough was actually turning out quite nicely. Until it was time to roll it out. Uhhh…where’s the rolling pin? The rolling pin is nowhere to be found! We’re actually missing quite a number of kitchen accessories since we remodeled the kitchen. Mixing bowls, measuring cups, whisk, and as I discovered last night-the rolling pin. And I also discovered it is impossible (for me anyway) to roll out dough without a rolling pin. I tried a glass and a bottle of kaluha but with no luck. The dough dried up and was rendered useless.
At this point, I was rather frustrated so I threw the filling in a pie plate and made up a topping on the spot. Thus, this crisp was born. It actually turned out quite nice, fresh and excellent for a warm, sunny day like today. The filling was based on the Strawberry-Peach-Rhubarb pie filling in Vegan with a Vengeance and it was very tasty. The topping consisted of oats, brown sugar, cinnamon, canola oil…and a few other ingredients, I was rather angry while making it so I can’t be sure, ha ha.