Rhubarb Strawberry Macaroon Cobbler
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 391 |
| pro | 6 g |
| total fat | 15 g |
| sat. fat | 13 g |
| carb | 63 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 49 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 13 |
| vit A | 1 |
| vit C | 38 |
| folate | 8 |
Golden coconut-macaroon mounds blanket a warm filling of spring's first fruit.
Ingredients
- 8 cups chopped rhubarb
- 3 cups frozen strawberries
- 2/3 cup granulated sugar
- 1/4 cup all-purpose flour
- Topping
- 5 egg whites
- 3/4 cup granulated sugar
- 2 tbsp liquid honey
- 1 tsp vanilla
- 2 cups unsweetened desiccated coconut
- 1/3 cup all-purpose flour
- 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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