3cupsripe strawberries,quartered if large or whole if small
2cupsrhubarb,sliced
1.5tablespoonscornstarch
2.5cupsunsweetened shredded or flaked coconut(I used a combination of both)
1/2cupalmonds(optional)
2egg whites
2/3cupsugar
1/2teaspoonsalt
1teaspoonvanilla extract
1/4teaspoonalmond 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.
Notes
You may also cook the strawberries and rhubarb on the stove top before hand with some corn starch to thicken them up a little and reduce the baking time. If you do this, cook the crisp in the oven for only 15 minutes.