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Created by The Tesco Real Food team
You can’t go wrong with a classic easy rhubarb crumble recipe. This timeless pud is a great way to make the most of pretty pink rhubarb, with the tangy fruit balanced by the oaty crumble topping, best served with plenty of custard! Give this recipe for rhubarb crumble a go, you won't be disappointed. See method
of the reference intake Carbohydrate 71.8g Protein 5.5g Fibre 3.8g
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Freezing and defrosting guidelines:
The cooked crumble can be frozen. Leave to cool completely, then wrap the dish well in cling film and foil, label and freeze for up to 3 months. Leave to defrost in the fridge overnight. Cover with fresh foil, then reheat in a preheated oven at gas 5, 190°C, fan 170°C for 40 mins until piping hot – remove the foil for the last 10 mins to crisp up the crumble again. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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