Freezing Rhubarb Crumble

Asked on 5 Jun 2018 by Dave Watkins

I have looked at many different posts on freezing rhubarb crumble, but there seems to be a differing opinion and not a direct answer.
If I make a rhubarb crumble, can I freeze it pre-bake, without affecting the quality, or
should I make the filling, freeze it in manageable quantities as well as freezing required topping quantities and then assemble as frozen then bake, or
freeze both filling and topping, defrost both, assemble then bake?
I just want to be able to prepare and make in the most convenient way.
Appreciate a simple answer to what seems a simple question....

Lindsey, Food Editor replied

Hello,

We prefer to freeze crumble before cooking. We mix prepared rhubarb (900g) with a heaped tablespoon of semolina (which helps soak up some of the inevitable juice) then put it into a buttered oven dish (or into 2 or 4 foil dishes) then sprinkle with sugar and powdered ginger (or orange zest) and top with the crumble mix (we use the same topping as the apple and almond crumble), which we press it down very firmly. Then cover well and freeze it uncooked.

We defrost it overnight in the fridge and then bake.

Best wishes

Lindsey

Dave Watkins replied

Thank you Lindsey.....that is what I wanted to hear...great answer...
Cheers / Diolch,
Dave