This crisp recipe showcases rhubarb and maple syrup, two iconic ingredients from our local heritage. With oats, TVP, and chia seeds, it’s rich in fibre and plant-based protein, making it both nourishing and satisfying. Perfect as a filling snack or a quick dessert that doesn’t compromise on taste, just the kind of option our dietitians prefer.
Preparation
10
min
Cooking
35
min
Portion
6
Ingredients
- 750 ml (3 cups) rhubarb, cut into 1 cm (½ in.) pieces
- 15 ml (1 tbsp) maple syrup
- 15 ml (1 tbsp) chia seeds
Crumble
- 250 ml (1 cup) large flake oats
- 80 ml (⅓ cup) textured vegetable protein (TVP)*
- 80 ml (⅓ cup) almond flour (or coconut flour)
- 45 ml (3 tbsp) maple syrup
- 1 pinch salt
- 1 large egg
- 15 ml (1 tbsp) sesame butter (tahini)*
- 5 ml (1 tsp) vanilla extract
Preparation
- Preheat the oven to 350 °F (180 °C).
- In a 20 cm (8 in.) round or square baking dish, combine the rhubarb, maple brown sugar, and chia seeds. Set aside.
- In a large bowl, mix the oats, TVP, almond flour, maple brown sugar, and salt.
- Add the egg, tahini, and vanilla extract. Mix until the texture is uniform and crumbly.
- Spread the crumble mixture evenly over the rhubarb.
- Bake for 35 minutes, or until the filling is bubbling, and the top is golden brown.
- Let cool for 10 minutes before serving with a spoonful of vanilla yogurt.
Notes
Keeps for 5 days in the refrigerator or 3 months in the freezer.
*For a low-FODMAP version, replace the TVP with the same amount of oats. Sesame butter can be substituted with any low-FODMAP nut butter, such as peanut or almond butter.
