Rhubarb Strawberry Macaroon Cobbler

[migration] empty title 54 Image by: [migration] empty title 54 Author: Canadian Living

Golden coconut-macaroon mounds blanket a warm filling of spring's first fruit.

  • Portion size 8 servings

Ingredients

  • 8 cups chopped rhubarb
  • 3 cups frozen strawberries
  • 2/3 cups granulated sugar
  • 1/4 cup all-purpose flour
Topping:
  • 5 egg whites
  • 3/4 cups granulated sugar
  • 2 tablespoons liquid honey
  • 1 teaspoon vanilla
  • 2 cups unsweetened desiccated coconut
  • 1/3 cup all-purpose flour
  • 1 pinch salt

Method

In 13- x 9-inch (3 L) baking dish, combine rhubarb, strawberries, sugar and flour; level top.

Topping: In bowl, beat egg whites until soft peaks form; beat in sugar, 2 tbsp (25 mL) at a time, until stiff peaks form. Beat in honey and vanilla. Sprinkle with coconut, flour and salt ; fold in. Drop into 16 mounds on fruit mixture; do not smooth top.

Bake in centre of 350°F (180°C) oven for 40 minutes or until golden and filling is bubbly. Serve warm.

Nutritional facts <b>Per serving:</b> about

  • Sodium 49 mg
  • Protein 6 g
  • Calories 391.0
  • Total fat 15 g
  • Cholesterol 0 mg
  • Saturated fat 13 g
  • Total carbohydrate 63 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rhubarb Strawberry Macaroon Cobbler

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