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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 45 min
Prep:: 25 min
Cook:: 20 min

Yield:: 6 servings

Level:: Easy

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

Courtesy of Food Network Magazine

My Private Notes

Name: Grilled Rhubarb Brown Betty
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
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