Rhubarb Crumble

Rhubarb Crumble- 3 Pack

Rhubarb compote topped with a buttery oaty crumble. (3 x 155g)

Portion size: 3 x 155g
Code 1363 £7.50


One of the great British puds! Chunks of tart rhubarb compote are topped with an all British butter oaty crumble topping. Simply microwave for less than a minute for this comforting, seasonal pudding

Our Serving Suggestion In the bleak mid-winter, seek comfort from this deliciously tart rhubarb crumble, serve with Madagascan vanilla custard or pour over single cream or a big dollop of lightly whipped double cream

For this pudding that has so few ingredients, with the addition of heat, transforms itself into something so comforting. Crumble has everything - it's sweet, tart, yielding, crunchy and caramelised so other than some Madagascan vanilla custard or vanilla ice cream, it needs nothing else!

Our Drinks Pairing A small glass of strong, sweet wine would be the obvious option but a coffee, preferably black or a strong cup of tea would be a great pairing


Rhubarb (43%), Crumble (32%) (WHEAT Flour, Butter (MILK), Sugar), Sugar, Water, OATS (6%), Modified Maize Starch, Raspberry Juice Concentrate

For Allergens, including Cereals containing Gluten, see ingredients in CAPITALS.

Nutritional Information

  • Alcohol Free
  • Vegetarian
  • Under 400 kcal
  • Per Serving (155g) Per 100g
    Calories 355kcal 229kcal
    Energy 1496kj 965kj
    Fat 11.00g (of which saturates 6.50g) 6.90g (of which saturates 4.20g)
    Carbohydrates 57.0g (of which sugars 31.0g) 37.0g (of which sugars 20.0g)
    Fibre 4.3g 2.8g
    Protein 5.4g 3.5g
    Salt 0.05g 0.03g

    Cooking Instructions

    For best results please microwave. Microwave: Remove sleeve, pierce film several times and place in microwave.

    The following is a guide only. 850W: Heat on high (100%) for 40 seconds. 1000W: Heat on high (100%) for 30 seconds.

    After heating, allow to stand for 1 min, then remove film and serve. CAUTION: hot steam may escape. DO NOT REHEAT

    Make sure food is hot throughout & serve.

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