ok, here's the recipe. It's out of Food Network magazine, June 2010. I have modified it to bake in an oven instead of on the grill.
1 cup Panko breadcrumbs
1/4 c. plus 2 T packed light brown sugar
2/3 c. plus 1/4 c. granulated sugar
1 1/2 tsp gound 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)
( I modify this by using 3 stalks rhubarb, and 1 1/2 cups strawberries)
1 tsp lemon juice
1/4 c roughly chopped almonds with skins
4 T cold unsalted butter, cut into small pieces, plus more for the skillet
Preheat a grill to medium low. (or oven to 350)
Whisk the panko crumbs, brown sugar, 1/4 c granulated sugar, the cinnamon, allspice, ginger and cloves in a medium bowl until combined.
In another bowl, toss the rhubarb (and cut up strawberries) with the remaining 2/3 c granulated sugar and the lemon juice to coat.
Butter a shallow 8-inch ovenproof skillet or flameproof baking dish. ( I use a 2 QT casserole dish)
Sprinkle 3 T 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 a golden brown and crisp, 15-20 minutes. (I cook uncovered in the oven for about 25 minutes)
Let cool slightly, about 10 minutes.
Serve warm and top with strawberry ice cream!
Serves 6-8, unknown calorie count.
I've tried it without panko and without the almonds....don't. Both are NECESSARY ingredients.
I also found it better when I used frozen strawberries.
I've taken this to several potlucks, and it's real popular, even among people who swear they don't like rhubarb.
I made rhubarb jam/preserve?, it is delicious, I love it on toast. 
Please do not make me eat that stuff, Margaret.... 
tips and 
I think the 'Brown Betty' would be yummy, but again I wouldn't bother making it for myself.
