Rhubarb Strawberry Macaroon Cobbler
- 8 cups chopped rhubarb
- 3 cups frozen strawberries
- 23 cup sugar
- 14 cup flour
- 5 eggs, whites
- 34 cup sugar
- 2 tablespoons liquid honey
- 1 teaspoon vanilla
- 2 cups unsweetened coconut
- 13 cup flour
- 1 pinch salt
- Cobbler Preheat oven to 350 degrees F (180 degrees C).
- In 13 x-9-inch (3 L) glass baking dish, combine rhubarb, strawberries, sugar and flour; level top.
- Topping In bowl, beat egg whites until soft peaks form; beat in sugar, 2 tablespoons (25 mL) at a time, until still 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 oven for 40 minutes or until golden and filling is bubbly.
- Serve warm.
rhubarb, frozen strawberries, sugar, flour, eggs, sugar, liquid honey, vanilla, unsweetened coconut, flour, salt
Taken from www.food.com/recipe/rhubarb-strawberry-macaroon-cobbler-88998 (may not work)