This is an easy and quick dessert that will have everyone returning for seconds!
8 cups chopped rhubarb
3 cups frozen sliced strawberries
¼ cup raisins (optional)
2/3 cup granulated sugar
1/4 cup gluten-free all-purpose flour (such as Bob’s Red Mill) (Check label for allergens!)
5 egg whites
3/4 cup granulated sugar
2 tbsp honey
1 tsp vanilla
2 cups unsweetened macaroon coconut*
1/3 cup gluten-free all-purpose flour (Check label for allergens!)
Pinch of salt
Preheat oven to 350 degrees.
In a large bowl combine the rhubarb, strawberries, sugar and flour. Mix well. Place mixture in a 13"x9" baking dish and spread evenly.
Beat egg whites until soft peaks form in a large bowl. Add sugar a bit at a time and continue to beat until stiff peaks form. Beat in honey and vanilla. Add coconut, flour and salt, and gently mix in with a spoon. Place a dozen or so free-form dollops of the coconut mixture on the top of the fruit spread.
Bake for 40 minutes or until top is golden and the fruit is bubbling. Serve warm.
* Macaroon coconut, also called desiccated coconut, is more finely shredded more common sweetened coconut.