Rhubarb Strawberry Macaroon Cobbler |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 14 |
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Saw this delicious cobbler featured on Canadian Living Cooks; the macaroon topping is a nice switch-up. Ingredients:
8 cups chopped rhubarb |
3 cups frozen strawberries |
2/3 cup sugar |
1/4 cup flour |
5 eggs, whites |
3/4 cup sugar |
2 tablespoons liquid honey |
1 teaspoon vanilla |
2 cups unsweetened coconut |
1/3 cup flour |
1 pinch salt |
Directions:
1. Cobbler Preheat oven to 350ºF (180ºC).
2. In 13 x-9-inch (3 L) glass baking dish, combine rhubarb, strawberries, sugar and flour; level top.
3. Topping In bowl, beat egg whites until soft peaks form; beat in sugar, 2 tablespoons (25 mL) at a time, until still peaks form.
4. Beat in honey and vanilla.
5. Sprinkle with coconut, flour and salt; fold in.
6. Drop into 16 mounds on fruit mixture; do not smooth top.
7. Bake in centre of oven for 40 minutes or until golden and filling is bubbly.
8. Serve warm.
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