1 pound rhubarb, thinly sliced (I used frozen)
2 apples, peeled, cored & sliced (I used Granny Smith)
2/3 cup sugar
zest of 1 lemon
2 tbsp millet flour
1 tbsp 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 tbsp – I was just feeling very inclusive when I made this).
1/4 tsp cinnamon
6 tbsp cold butter, cubed
1/2 cup certified gluten-free oats
1/3 cup sugar
No nutrition information available
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 tbsp millet flour. Dump into pan, spread evenly.
In a medium-sized bowl, whisk together all of the 1 tbsp 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.