Rhubarb Strawberry Macaroon Cobbler
Golden coconut-macaroon mounds blanket a warm filling of spring's first fruit.
Servings: 8
Ingredients:
| 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% |
-
8 cups (2 L) chopped rhubarb
3 cups (750 mL) frozen strawberries
2/3 cup (150 mL) granulated sugar
1/4 cup (50 mL) all-purpose flour
Topping:
5 egg whites
3/4 cup (175 mL) granulated sugar
2 tbsp (25 mL) liquid honey
1 tsp (5 mL) vanilla
2 cups (500 mL) unsweetened desiccated coconut
1/3 cup (75 mL) all-purpose flour
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 sa< 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.
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