Rhubarb Crisp with a twist...

I won't bore you with all of the details--ok, just a few--about why I have been away from my gluten free blog for so long. Let me simply say that it began last Fall with a little (ha!) bout H1N1 Flu, which led to pneumonia, which led to some awful side effects from an antibiotic, then more long term side effects, then came the holidays, and then blessed Spring, with much gardening and writing, while also making lots and lots of Art along the way. The long and short of it is that I will be posting on a more regular basis. So, "Hi there!" I'm back, experiencing once again, delusions of readership with my 1,448 all time page impressions. Since I have always loved whistling in the dark... here goes...

This afternoon I was faced with a difficult choice between making dinner or dessert. Since fresh delicious Rhubarb in the fridge just won't wait, dessert won! I have based this gluten free Rhubarb Crisp on a recipe from Mark Bittman.

We love the Bitten blog around here--my husband and I--and his ethical approach to cooking. His recipes are simple, straight forward, honest and delicious. He has a, not-much-ado-about-something, humility that we really like. I had so much fun converting, subverting and turning this one towards the gluten free side of the force. I strayed from the Cinnamon camp and have spiced it more like a chutney. I hope you enjoy it!

Filling:
about 6 cups of local Rhubarb (the tart smell always makes me smile) cut into 1/2 inch pieces.
1/4 cup Sugar (I used Organic Domino sugar)
1 Tbsp. organic Lemon juice
1 tsp. organic Lemon zest
1/8 tsp. mild Cayenne pepper--add more, if you like heat

Topping:
3/4 cup Dark Brown Sugar
1 cup rolled oats (Bob’s Red Mill certified Gluten Free Rolled Oats)
1/2 cup Brown Rice Flour (also Bob’s Red Mill)
1/2 cup Millet flour (Bob’s Red Mill yet again!)
Pinch of Salt
1 tsp. ground Coriander
1/2 tsp ground Garam Masala
1 cup organic Pecans
8 Tbsp. softened butter (I love Lurpak brand for its low water content)

Preheat your oven to 375 degrees. Grease an 8x12 inch Pyrex baking dish with butter. In a bowl toss the Rhubarb with Sugar, Lemon juice, Lemon zest, and Mild Cayenne pepper (make sure that the pepper is well spread to avoid hot spots!) spread into baking dish.

Put the 8 tablespoons Butter in a food processor along with Brown sugar, Millet and Brown Rice flours, Coriander, Garam Masala and Salt, pulse until it begins to clump together. Add Oats and Pecans and pulse a bit more until combined.

Crumble the topping over Rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

*eco note: use what is left of your lemon as a sponge to bleach your cutting board--it removes rhubarb stains-- and clean your sink. I never compost a lemon until it is completely used up.

Thanks so much for stopping by and have an ever so beautiful day!

*My husband Dave worked late--and missed dinner--every night this week, not getting home from the city before 9:00PM. This Rhubarb Crisp was a godsend, it was the perfect--not too sweet, not too rich--snack for him paired with some Nancy's Yogurt.