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.