Protein-Packed Rhubarb Crumble

It’s rhubarb season! Here’s a twist on a classic recipe: rhubarb crumble, with textured vegetable protein (TVP) in the crumble.

PVT comes from soy and is an excellent source of vegetable protein. It is readily available in bulk or in conventional grocery stores, in dehydrated granules of various sizes. It is often used rehydrated as a substitute for minced meat. For this recipe, I’m going to use it as is to retain its crunchiness!

Rhubarb’s tartness works well with the sugary taste. A perfect combo! Enjoy this crumble as a dessert or as a snack.

Servings: 6

Prep time: 20 minutes

Cook time: 45 minutes

Ingredients

Filling

• 6 sprigs rhubarb, cut into 2 cm lengths
• 1/4 cup (60 ml) granulated white sugar
• 2 tsp (10 ml) cornstarch

Crumble

• 1 cup (250 ml) rolled oats
• ½ cup (125 ml) TVP
• 1/3 cup (75 ml) whole-wheat flour
• 1/3 cup (75 ml) brown sugar
• 76 g (1/3 cup) unsalted butter, softened

Preparation

1. Preheat oven to 375 degrees F.
2. Add rhubarb, granulated sugar and cornstarch to a small saucepan. Cook over low heat for 20 minutes, or until rhubarb has softened, but still has some chunks.
3. Meanwhile, combine all crumble ingredients in a bowl.
4. Pour the filling into an ovenproof dish. Sprinkle the crumble over the top, covering all the rhubarb.
5. Bake for 45 minutes, or until golden.
6. It’s time to share your magnificent rhubarb crumble!

A fan of crumble? Try these two other versions:

• Apple Crisp
• Campfire Blueberry Crisp

Nutritional value per serving: 265 calories | 11g fat | 32g carbohydrates | 4g fiber | 7g protein

Protein-Packed Rhubarb Crumble is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
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