Gluten-Free Rhubarb Apple Crisp


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1 pound rhubarb, thinly sliced (I used frozen) 2 apples, peeled, cored & sliced (I used Granny Smith) ⅔ cup sugar zest of 1 lemon 2 tablespoon millet flour 1 tablespoon EACH of millet flour, tapioca flour, sweet rice flour, brown rice flour, sorghum flour, and quinoa flour (or, I suppose you could use your favourite combination to make 6 tablespoon – I was just feeling very inclusive when I made this). ¼ teaspoon cinnamon 6 tablespoon cold butter, cubed ½ cup certified gluten-free oats ⅓ cup sugar

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Preheat oven to 400 degrees Fahrenheit and get out an 8 by 8 inch glass pan. Toss together the sliced rhubarb, sliced apples, sugar, lemon zest and 2 tablespoon millet flour. Dump into pan, spread evenly. In a medium-sized bowl, whisk together all of the 1 tablespoon flours with the cinnamon. Add the butter and cut into the flour, using either a pastry blender or two knives, until the largest pieces of butter are the size of small peas. Add the sugar and oats. Sprinkle over the rhubarb and apples. Bake for 35 to 40 minutes, until the rhubarb is cooked and the crisp is golden.