Strawberry Rhubarb Coconut Crisp Recipe Gluten Free
Tantalize your taste buds with this delightful Strawberry Rhubarb Coconut Macaroon Crisp recipe. Enjoy the perfect combination of sweet strawberries and tart rhubarb blanketed with a crunchy, coconut macaroon topping. This easy-to-make dessert is best served warm and paired with a scoop of vanilla ice cream or creamy frozen yogurt.
— Constant Cookbook
Ingredients
- 3 cups ripe strawberries, quartered if large or whole if small
- 2 cups rhubarb, sliced
- 1.5 tablespoons cornstarch
- 2.5 cups unsweetened shredded or flaked coconut (I used a combination of both)
- 1/2 cup almonds (optional)
- 2 egg whites
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
Instructions
- Preheat oven to 350 degrees. Slice fruit, mix with the cornstarch (to thicken) and set in a square 9 by 9-inch baking dish.
- In a large bowl mix together coconut, almonds, egg whites, sugar, salt and both extracts. Using your hands clump together the coconut macaroon mixture and place on top of the fruit.
- Bake for 30-35 minutes or until coconut browns and fruit is bubbly.
- Serve hot with vanilla ice cream or frozen yogurt.
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