Brown Betty Dessert with Grilled Rhubarb

Ingredients:

• 5 stems rhubarb, cut into 2.5 cm pieces (about 4 cups)
• 1 cup breadcrumbs
• 1/4 tbsp. plus 2 tbsp. l. brown sugar
• 2/3 cup plus 1/4 cup granulated sugar
• 1.5 tsp ground cinnamon
• 0.5 tsp ground allspice
• 1/4 tsp ground ginger
• A pinch of ground cloves
• 1 teaspoon lemon juice
• 0.5 cup chopped almonds with skins
• 4 tablespoons cold butter, cut into small pieces, plus more for greasing the pan
• Strawberry ice cream, for serving

Preparation:

1. Preheat the grill to medium heat. In a medium bowl, whisk together the breadcrumbs, brown sugar, 1/4 cup granulated sugar, cinnamon, allspice, ginger, and cloves. In another bowl, toss the rhubarb with 2/3 cup granulated sugar and lemon juice.
2. Grease a 20cm (8-inch) deep frying pan or grill pan with butter. Sprinkle 3 tablespoons of the breadcrumb mixture on the bottom. Top with the rhubarb and sprinkle with the remaining breadcrumbs and almonds. Scatter the butter evenly over the entire surface.
3. Place the pan in the center of the grill and cover the pan with a lid or a disposable aluminum baking sheet. Cook for about 15-20 minutes, until the filling begins to bubble and the top is golden brown. Cool slightly for 10 minutes and serve warm with a scoop of ice cream.