Pistachio, Maple and Strawberry Verrines
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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
Filling
Crumble
A fan of crumble? Try these two other versions:
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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