Rhubarb help

[nannyl]

I have some freshly picked rhubarb from inlaws garden...

i want to make a rhubarb & apple crumble for next saturday...

will it keep nicely in the fridge for a whole week?
if not can i cook it now and freeze? (and then cook apple next week, mix all together and add crumble on top?)

does rhubarb freeze well

could i just freeze it uncooked? maybe chopped?

I really dont have a clue and any help will be appreciated.

also i have lots of greek yogurt in my fridge at the moment... if i cook it with sugar will it mix in nicely with yogurt? Or will it be stringy and not really combine?

TIA

I would cook the rhubarb, and the apple, and freeze. Defrost overnight on Friday and then do the crumble bit on the Saturday. It may not be how Delia/Nigella would do it, but it keeps it easy.

Rhubarb seems to keep for ages in the fridge but a good idea to freeze it as well. I make crumble with mine but I add loads of sugar to sweeten it up.

I reckon you could probably freeze the whole thing, although I may do it separately, ie. chop up the rhubarb add some sugar and vanilla and chop in the apples, then freeze in a ziplock bag. Food processor the crumble ingreds and do the same. I always make double crumble mix and freeze half.

re with the greek yoghurt it will be delish if you poach it chopped in a little water with vanilla sugar and then keep it in the fridge to develop its flavour for a few hours.

thanks for all the advice

i dont have apples til i go shopping on monday, so i guess it will wait till then...

then i can freeze the fruit mix, and put some crumble on on saturday

will follow that tip for yogurt... im determined to eat simple fruit with yogurt more often then i eat flavoured yogurts which contain far too much crap IMO!!!