Preheat 9 ½” Gotham skillet to medium low. Whisk the panko, brown sugar, ¼ 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.
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 a preheated 425°F oven; 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.
50+ Quick & Easy Recipes
Inspired by Celebrity Chef Daniel Green
Quick & easy to make
No experience needed
Includes different desserts, dinners, lunches & quick snacks!