Directions

1. Combine rhubarb, cornstarch, sugars, juice and 2 T butter in a 10" cast iron skillet.
2. Stir carefully then set aside while you prepare biscuit topping.
3. Stir together dry ingredients plus zest.
4. Cut in butter until mixture resembles coarse crumbs.
5. Beat egg with a fork to break it up, then stir milk and egg into dry ingredients. Do not overbeat - there will be a few lumps. Set aside.
6. Set pellet smoker or gas grill to medium and place skillet on grate. Adjust settings periodically so you maintain a temperature of 400°F throughout the cooking process.
7. CAREFULLY stir with a wooden spoon until the mixture begins to bubble, then allow to simmer for 1 full minute.
8. Spoon dough around the perimeter of the pan first, then fill in the center, making 10 biscuits.
9. Close lid of grill and cook for about 20 minutes until biscuits are firm to the touch but still fluffy and not wet. They should be golden brown.
10. Using a pot holder, remove from grill and allow to cool on a trivet for about 30 minutes.
11. Spoon into bowls and serve with vanilla ice cream or homemade whipped cream.
12. For Oven-Baking: Combine rhubarb filling ingredients in saucepan.
13. Bring to a simmer over medium heat and boil for one minute.
14. Pour into oven-safe baking dish and set aside.
15. Prepare biscuits as directed above and spoon over filling.
16. Bake for about 20 minutes at 400°F.