Hi everyone! I hope you had a great Memorial Day weekend. I took some time on Sunday and headed over to a local farmer’s market with my mom and sister. It was the perfect relaxing afternoon activity.
I was hoping to find an ingredient there that would inspire a dessert, and was so happy when we came across fresh rhubarb! My mom loves rhubarb and collects recipes that feature it.
After succeeding in my mission to find an ingredient, it was so relaxing to meander through the rest of the small market, tasting samples and listening to musicians.
It was lunchtime, and the moment we passed by these grilled vegetables, I knew what I was going to have.
My sister and I ordered tamales with grilled vegetables, and they were so flavorful. Any seasoning that can make beets palatable gets an A+ in my opinion!
In addition to the booths, there were dogs everywhere!! My mom and sister were totally enamored.
I took the rhubarb home and sorted through the recipes we had. I chose a rhubarb strawberry crisp, because I knew the color would be beautiful and also because this recipe contained orange zest/juice. I though this would give it a nice depth of flavor.
Unfortunately, the crisp was not 100% successful. It was actually bursting with intense flavor and very well received around here, but I thought there was too much juice and the little crumbles were overwhelmed. I also thought the orange flavor was a bit too prominent.
I didn’t have enough rhubarb to try again, so no recipe to share today! But that’s ok. I think there is always risk involved in every creative endeavor, and that’s what keeps things interesting. Baking/cooking is hazardous business sometimes, and that element of unpredictability is what keeps us on the edge of our seats at the end of food competition shows when the judges say things like “This dessert was…..supremely…..terrible.”
Until next time!