Millet Crisp

This classic American dessert incorporates millet flour and can be made gluten-free if desired.

Ingredients

Crust:
1 cup whole millet flour
1 cup quick cooking oats
2/3 cup sugar
2 tbs honey
½ cup (1 stick) butter

Fruit Filling:
3 cups chopped (6-8 foot-long stalks) rhubarb
3 cups chopped strawberries
½ cup sugar
3 tablespoons cornstarch

Preparation Instructions

1. Chop the rhubarb and strawberries and combine them in a large saucepan. Simmer over medium-low heat for 20 minutes.

2. While the fruit mixture is simmering, combine the millet flour, quick cooking oats, and 2/3 cup sugar in a large mixing bowl. Melt the butter and add it to the mixing bowl and mix well (Hands work best). Take half of this mixture and press it evenly on a 9" x 9" baking tray with walls at least 2 inches high (or a similarly sized pie dish). This will form the bottom crust.

3. Preheat oven to 435°F.

4. After the fruit mixture has been simmering for 20 minutes, drain some of the liquid (approximately 1/3 cup) from the fruit mixture into a bowl and let cool for at least 2 minutes. Add 3 tablespoons of cornstarch, mix well until there are no visible clumps, and add back into the simmering fruit mixture. Add the ½ cup of sugar and cook for an additional 10 minutes, then remove from heat and let cool for at least 20 minutes.

5. Pour the fruit mixture over the bottom crust. Sprinkle the remaining crust mixture on top of the fruit mixture. Bake at 425°F for 30 minutes or until top crust turns golden brown. Remove from oven and let cool for at least 20 minutes before serving.

Modifications, Additions and Serving Suggestions:

1. To make gluten-free, use 1 cup of gluten-free oats or rice flakes in place of the quick cooking oats.

2. A variety of fruits can be used to make the filling for this recipe. The total volume of the fruit mixture should be approximately 6 cups.

3. Depending on the fruits used, a variety of spices can be added to the crust and/or filling (e.g. cinnamon, nutmeg, cloves, ginger, etc.)

4. This dish goes well with ice cream, whipped cream and frozen or regular yogurt.

Yields 9 (3" x 3" squares) servings

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