Apple and rhubarb crumble jar with honey yoghurt

1.For the crumble, preheat oven to 180°C (355°F). Place the butter and flour into alarge bowl. Using clean fingertips, rub the butter into the flour until it resembles fine bread crumbs. Add in the remaining ingredients and stir to combine. Spread the crumble mixture onto a lined oven tray and bake, stirring occasionally to break up any lumps, for 20–25 minutes or until golden and crunchy. Set aside to cool.

2.Meanwhile, place the rhubarb in a large bowl and sprinkle with half the caster sugar and orange zest. Stir to coat, then spread out onto a lined oven tray. Roast the rhubarb for 15–20 minutes, or until soft, but still holding its shape.

3.Place the apples, remaining sugar, vanilla and ¼ cup of water into a saucepan over medium heat. Cook the apples, stirring occasionally for 10–12 minutes or until apples are tender. Set aside to cool.

4.Mix together the yoghurt and honey until combined.

5.To serve, layer the apple, honey-yoghurt, and and rhubarb into serving jars. Sprinkle the crumble mixture over the top.