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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
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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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