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Rhubarb, Thyme and Almond Crumble Jars<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Serves听 6 to 8 jars depending on the size

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A good size jar to use is 125ml. I like to roast my rhubarb as the beautiful flavours are retained and there is less liquid when baking the crumble.听听听听听 听听听

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For the filling

800g rhubarb, trimmed and sliced into 3cm pieces

3 plums, pitted and sliced into thin wedges

200g sugar

1 tbsp butter

2 sprigs of thyme

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For the crumble

65g plain flour

65g wholemeal flour

90g butter

65g brown sugar

65g oatmeal

陆 tsp chopped thyme

3 tbsp flaked almonds

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Natural yoghurt or ginger ice cream, to serve

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1.听听听听听 Preheat the oven to 180掳C/fan 160掳C/gas4. Place the diced rhubarb and plums into a large roasting pan.听 Sprinkle over the sugar and butter.听 Add the sprigs of thyme.听 Toss and place in the oven to cook for about 12 to 15 minutes, carefully stirring from time to time.听

2.听听听听听 In the meantime, to make the crumble topping, place the plain flour and wholemeal flour in the bowl.听听 Rub in the butter until it resembles breadcrumbs. Stir in the sugar, oatmeal, thyme and almonds.

3.听听听听听 Remove the thyme from the roasted fruit. Spoon the fruit into buttered ovenproof jars (or an ovenproof dish), sprinkle over the crumble topping over the fruit, place on a baking tray and bake for about 15minutes until just golden brown.听 It will take longer to bake in one dish. Serve warm with natural yoghurt or scoops of ginger ice cream.听听

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Tip:听 Add 3 tbsp elderflower syrup to the cooked rhubarb instead of the plums is a delicious change.听

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