Freezing Rhubarb Crumble
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....