Strawberry Rhubarb Coconut Crisp Recipe Gluten Free

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)