1c panko breadcrumbs
1/4c plus 2T packed light brown sugar
2/3c plus 1/4c sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground ginger
pinch of cloves
5 stalks of rhubarb, cut into 1 inch pieces (about 4 cups)
1 tsp lemon juice
1/2c roughly chopped almonds
4T cold unsalted butter, cut into small pieces, plus more for the skillet
Ice cream for serving
Preheat a grill to medium low.
Whisk panko, brown sugar, 1/4c sugar, the cinnamon, allspice, ginger, and cloves in a medium bowl until combined.
In another bowl, toss the rhubarb with the remaining 2/3c sugar and the lemon juice to coat.
Butter a shallow 8-inch ovenproof skillet or flameproof baking dish. Sprinkle 3T of the breadcrumbs 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 in 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, 15-20 minutes.
Serve warm and top with ice cream..