Yields
8 servings
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ingredients
Cobbler
8
cup chopped rhubarb
3
cup frozen strawberries
⅔
cup sugar
¼
cup flour
Topping
5
egg, whites
¾
cup sugar
2
Tbsp liquid honey
1
tsp vanilla
2
cup unsweetened desiccated coconut
⅓
cup flour
1
pinch salt
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directions
Step 1
Preheat oven to 350ºF (180ºC).
Step 2
In 13 x-9-inch (3 L) glass baking dish, combine rhubarb, strawberries, sugar and flour; level top.
Step 3
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.
Step 4
Bake in centre of oven for 40 minutes or until golden and filling is bubbly. Serve warm.