Title: Rhubarb coconut bread pudding
 Categories: Desserts, Breads
      Yield: 6 Servings
 
      1 c  Sugar
    3/4 c  Water
      2 tb Butter or margarine
      3 c  Sliced fresh or frozen
           -rhubarb, 1/2 inch pieces
      1    Egg, beaten
    1/2 ts Vanilla extract
      4 c  Soft bread cubes, lightly
           -toasted (about 5 slices)
      1 c  Shredded Coconut, divided
 
  Combine sugar and water in a saucepan; bring to a boil. Remove from
  the heat; add butter and rhubarb. Cover and let stand 15 minutes.
  Drain, reserving liquid. Blend liquid with egg and vanilla. Combine
  bread cubes, rhubarb mixture, egg mixture and 3/4 cup coconut. Place
  in a greased 1 quart casserole. Sprinkle with the remaining coconut.
  Bake at 325 degres for 45 minutes or until set. Yield; 6 servings.