In the South, cast iron cookware is considered part of our heritage. A well-seasoned cast iron skillet is often passed down from generation to generation.

Founded in 1896, Lodge Manufacturing is this country's sole producer; you can bet its recipes work. This, its third cookbook, is stocked with recipes from the Lodge family repertoire and those from its extended family of devoted admirers, which includes chefs and bakers, authors and editors, farmers and farmers markets across the country. Recipes range from this gluten-free rhubarb crisp to Sean Brock's cornbread to James Villas' New England Chicken Potpie With Biscuit Crust. Lots to learn. Oxmoor House. $24.95.

Marion Sullivan

Adapted Gluten-Free Rhubarb-Millet Crisp

Serves 6

Here's a little-known secret from Shauna Ahern, the Gluten-Free Girl: You don't need gluten for most baked goods. Use a whole-grain flour like millet, with its slightly nutty taste. You can find orange blossom water, coconut sugar and millet at most natural foods stores, gourmet markets or online.


4 cups trimmed fresh rhubarb stalks, cut into 1-inch pieces

1 cup granulated sugar

Grated zest and juice of 2 large oranges

1?4 teaspoon orange blossom water

1?2 cup millet flour

1?2 cup certified gluten-free oats (use quinoa flakes if you cannot tolerate oats)

1/3 cup coconut sugar (or firmly packed brown sugar)

1/2 teaspoon kosher salt

1/2 cup (1 stick) cold unsalted butter, cut into 1-inch pieces


Preheat the oven to 375 degrees.

Combine the rhubarb, granulated sugar, orange zest and juice and orange blossom water together in a large bowl and toss until well combined. Pour the mixture into a Lodge 9-inch cast iron skillet.

Combine the millet flour, oats, coconut sugar and salt in a medium bowl. 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.

Bake until the fruit is bubbling hot and the crisp topping is golden brown, about 1 hour.

From "Lodge Cast Iron Nation: Great American Cooking from Coast to Coast" (Oxmoor House)