Photo: Grilled Rhubarb Brown Betty Recipe
Ingredients
- 1 cup panko (Japanese breadcrumbs)
- 1/4 cup plus 2 tablespoons packed light brown sugar
- 2/3 cup plus 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- Pinch of ground cloves
- 5 stalks rhubarb, cut into 1-inch pieces (about 4 cups)
- 1 teaspoon fresh lemon juice
- 1/2 cup roughly chopped almonds with skins
- 4 tablespoons cold unsalted butter, cut into small pieces, plus more for the skillet
- Strawberry ice cream, for serving
Directions
Preheat a grill to medium low. 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.
Butter a shallow 8-inch ovenproof skillet or flameproof baking dish. 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.
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. Let cool slightly, about 10 minutes. Serve warm and top with strawberry ice cream.
Photograph by Con Poulos
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By melaina p
cudahy, wi
on August 02, 2011
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My Hubby and I loved this, I put a 1/4 cup of chopped strawberrys yummy and cooked it on the grill after grilling our ribs what a great way to end a great meal sweet and savory.
By chimnyfish
ferndale, MI
on August 03, 2010
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This was the JAM when I made it the first time and although I made it in the oven versus the grill it came out great! I left the almonds a little more roughly chopped for crunch and it came out like a rhubarb crisp, all sticky and sweet and delicious. My second attempt was not so succesful but I had added fresh blackberries to the mix. I think the fresh berry held too much water as it came out soupy, and the seeds were unappetizing in the final product. However, I think the berries if cooked down with a little liquor, strained and swirled in would be phenomenal. My only suggestion for the recipe is to mind the amounts of allspice and clove as not to overpower the savory note.
By Massboy
Rehoboth, Ma
on July 08, 2010
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Not a big sweets fan but had some Rhubarb that I needed to use.
Had all the ingredients except ginger on hand. Very surprised, sweet
for me but I did like it very much. Thanks
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