Rhubarb Strawberry Macaroon Cobbler
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 391391 cal |
| pro | 6 g6g pro |
| total fat | 15 g15g total fat |
| sat. fat | 13 g13g sat. fat |
| carb | 63 g63g carb |
| fibre | 5 g5g fibre |
| chol | 0 mg0mg chol |
| sodium | 49 mg49mg sodium |
| % RDI: | - |
| calcium | 1111 calcium |
| iron | 1313 iron |
| vit A | 11 vit A |
| vit C | 3838 vit C |
| folate | 88 folate |
Golden coconut-macaroon mounds blanket a warm filling of spring's first fruit.
Ingredients
- 8 cups chopped rhubarb 8 cups chopped rhubarb
- 3 cups frozen strawberries 3 cups frozen strawberries
- 2/3 cup granulated sugar 2/3 cup granulated sugar
- 1/4 cup all-purpose flour 1/4 cup all-purpose flour
- Topping
- 5 egg whites 5 egg whites
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 2 tbsp liquid honey 2 tbsp liquid honey
- 1 tsp vanilla 1 tsp vanilla
- 2 cups unsweetened desiccated coconut 2 cups unsweetened desiccated coconut
- 1/3 cup all-purpose flour 1/3 cup all-purpose flour
- 1 pinch salt 1 pinch salt
Preparation
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.
- Keywords : Dessert; Rhubarb; Strawberries; Coconut; Bake;
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