Rhubarb & custard crumble from Tin Can Cook: 75 Store Cupboard Recipes (page 141) by Jack Monroe

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Gem_loves_food on February 28, 2025

    Really simple and quick to make and creates a pleasant humble crumble, although the tinned rhubarb is much more expensive than fresh apples or rhubarb (especially home grown ones) so using tinned rhubarb makes this dish more expensive the recipe as stated served 4 for us bringing this to £1.45 per portion so not a frugal dish but replaced with fresh fruit like a traditional crumble this becomes much more economical.

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