Grilled Rhubarb Brown Betty

• 1 cup panko breadcrumbs
• 1/4 cup plus 2 Tbsp packed light brown sugar
• 2/3 cup plus 1/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground ginger
• Pinch of ground cloves
• 5 stalks rhubarb, cut into 1-inch pieces (about 4 cups)
• 1 tsp fresh lemon juice
• 1/2 cup roughly chopped almonds with skins
• 4 Tbsp cold unsalted butter, cut into small pieces, plus more for the skillet

Preheat grill to medium low. Whisk panko, brown sugar, 1/4 cup granulated sugar, cinnamon, allspice, ginger and cloves in medium bowl until combined. In another bowl, toss rhubarb with remaining 2/3 cup granulated sugar and lemon juice to coat.

Butter shallow 8-inch ovenproof skillet - cast iron is great here - or flameproof baking dish. Sprinkle 3 Tbsp of the breadcrumb mixture in bottom of the skillet. Top with rhubarb, then sprinkle with remaining crumbs and almonds. Dot with cut-up butter.

Put skillet in center of the grill; close lid or place a disposable roasting pan over skillet. Grill until filling is bubbly and topping is golden brown and crisp, 15 to 20 minutes. Or bake in 400 oven for 30-40 mins. Let cool slightly, about 10 minutes. Serve warm and top with strawberry ice cream or yogurt.