Strawberry Rhubarb Coconut Crisp Recipe Gluten Free

INGREDIENTS

3 cups

ripe strawberries, (quartered if large or whole if small)

2 cups

rhubarb, (sliced)

1 1/2 tbsp

cornstarch

2 1/2 cups

unsweetened shredded or flaked coconut ((I used a combination of both))

1/2 cup

almonds ((optional))

egg whites

2/3 cup

sugar

1/2 tsp

salt

1 tsp

vanilla extract

1/4 tsp

almond extract ((optional))