Grilled Rhubarb Brown Betty
Rhubarb, the delicious spring and summer treat, shines in this brown betty cooked right on the grill.
Prep Time:
Cook Time:
Total Time:
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 teaspoon | 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.
Source: foodnetwork.com
