Gluten-free rhubarb-millet crisp recipe

Ingredients

• 4 cups trimmed fresh rhubarb stalks, cut into 1-inch pieces
• 1 cup granulated sugar
• large grated oranges juice and zest
• ¼ teaspoon orange blossom water
• ½ cup millet flour
• ½ cup certified gluten-free oats (use quinoa flakes if you cannot tolerate oats)
• 1/3 cup coconut sugar
• ½ teaspoon kosher salt
• ½ cup (1 stick) cold unsalted butter, cut into 1-inch pieces

1. Preheat the oven to 375°.
2. In a large bowl, toss the rhubarb, granulated sugar, orange zest and juice, and orange blossom water together until well combined. Pour the mixture into a Lodge 9-inch cast iron skillet.
3. In a medium bowl, combine the millet flour, oats, coconut sugar, and salt. Whisk to aerate the mixture. Add the cold butter, and use your fingertips to rub it into the flour, breaking the butter down into lima bean-sized pieces. Crumble this topping over the rhubarb, covering it completely.
4. Bake until the fruit is bubbling hot and the crisp topping is golden brown, about 1 hour.