• Butter Crust (recipe below)
• Rhubarb filling (recipe below)
• Meringue topping (recipe below)
• 1/4 cup grated coconut.

Preheat the oven to 350 degrees. Grease an 8x8 square baking pan.

Prepare the butter crust. Bake crust for approximately 15 minutes or until firm. Remove from oven and set aside.

Prepare the rhubarb filling. Spread prepared filling over the baked crust; set aside.

Prepare the meringue topping. Spread meringue over the layer of rhubarb sauce and sprinkle grated coconut over the top.

Bake approximately 10 to 15 minutes or until the meringue is golden brown. Remove from oven and cool completely before cutting into squares or slices.

Butter Crust:
• 1/4 cup unsalted butter
• 1/4 cup sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

In a medium bowl, cream together the butter and 1/4 cup sugar until fluffy. Beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Stir into the butter mixture until a stiff dough forms. Press the dough into the bottom and 1/2 inch up the sides of the prepared baking pan.

Rhubarb Filling:
• 3 cups fresh rhubarb, chopped
• 1/2 cup sugar
• 2/3 teaspoon ground cinnamon
• 3 tablespoons water plus 2 tablespoons water
• 3 tablespoons cornstarch

In a large saucepan, combine the rhubarb, 1/2 cup sugar, cinnamon, and 3 tablespoons water. Bring to a boil and cook until the rhubarb is tender, approximately 10 minutes. In a small bowl, mix the remaining 2 tablespoons water with the cornstarch; stir into the rhubarb mixture in the pan. Cook, stirring constantly, until the mixture has thickened. Remove from heat and spread over the baked crust.

Meringue Topping:
• 2 egg whites
• Pinch salt
• 1/2 cup sugar

In a large bowl, beat the egg whites together with the salt until peaks form. Gradually add the 1/2 cup sugar, continuing to beat the whites until stiff peaks form.

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• 2 pints strawberries, hulled and quartered lengthwise
• 2 cups fresh rhubarb cut into 1/2-inch pieces
• 1 to 2 tablespoons quick-cooking tapioca or 1/2 to 1 tablespoon cornstarch
• 1/4 teaspoon ground ginger
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/3 cup who grain pastry flour
• 1/8 teaspoon salt
• 2 tablespoons vegetable oil spread stick or butter
• 1/2 cup old-fashioned oats
• 1 1/2 tablespoons honey

1. In 2-quart baking dish, stir together strawberries, rhubarb, tapioca, ginger, 1/2 cup of the sugar, and 1/4 teaspoon of the cinnamon. Spread the fruit mixture level; let stand 20 minutes.

2. Meanwhile, heat oven to 400 degrees. In medium bowl, stir together flour, salt, remaining 1/4 cup sugar and 3/4 teaspoon cinnamon. Cut in margarine until mixture resembles fine crumbs. Stir in oats until combined. Drizzle honey over oat; stir until mixture is crumbly. Sprinkle over fruit in an even layer.

3. Bake 35 to 40 minutes or until fruit is bubbly and topping is golden brown. Serve warm or at room temperature.

Makes 6 servings.

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