Grilled Rhubarb Brown Betty

Ingredients

• 0.5 cup almonds with skins roughly chopped
• 0.7 cup granulated sugar 
• 0.5 teaspoon ground allspice 
• 1.5 teaspoons ground cinnamon 
• 1 pinch ground cloves 
• 0.3 teaspoon ground ginger 
• 1 teaspoon juice of lemon fresh
• 0.3 cup brown sugar light packed
• 1 cup panko bread crumbs (Japanese breadcrumbs)
• 5 stalks rhubarb cut into 1-inch pieces ( 4 cups)
• 6 servings strawberry ice cream for serving
• 4 tablespoons butter unsalted cold plus more for the skillet cut into small pieces,

Equipment

• bowl
• frying pan
• whisk
• baking pan
• roasting pan
• grill

Directions

1. Preheat a grill to medium low.
2. Whisk the panko, brown sugar, 1/4 cup granulated sugar, the cinnamon, allspice, ginger and cloves in a medium bowl until combined. In another bowl, toss the rhubarb with the remaining 2/3 cup granulated sugar and the lemon juice to coat.
3. Butter a shallow 8-inch ovenproof skillet or flameproof baking dish.
4. Sprinkle 3 tablespoons of the breadcrumb mixture in the bottom of the skillet. Top with the rhubarb, then sprinkle with the remaining crumbs and the almonds. Dot with the cut-up butter.
5. Put the skillet on the center of the grill; close the lid or place a disposable roasting pan over the skillet. Grill until the filling is bubbly and the topping is golden brown and crisp, 15 to 20 minutes.
6. Let cool slightly, about 10 minutes.
7. Serve warm and top with strawberry ice cream.
8. Photograph by Con Poulos