You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
You can’t go wrong with a classic crumble. This timeless pud is a great way to make the most of pretty seasonal rhubarb in spring, with the tangy fruit balanced by the oaty crumble topping. Best served with plenty of custard – always a winner with rhubarb. See method
of the reference intake
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.
See more Dessert recipes
Before you comment please read our community guidelines.