Use a 10 x 10 or 8 x 10 tin, lined and greased (greaseproof paper also helps you lift it out of the tin)

Pre-heat oven to 180 C / gas mark 4.

Cut the rhubarb into 3cm pieces, put in a pan and add jam, stir. Then place over a low heat with the lid on for 8-10 minutes until soft, leave to cool.

Make your short crust pastry or use the bought sweet short crust, line tin with pastry making sure it's not too thick, it doesn't need to be too neat.

In a separate bowl add flour, then rub in butter until it looks like breadcrumbs, Add sugar, porridge oats and almonds and stir to combine.

Pour your cooled rhubarb mix into the pastry case and then sprinkle on the streusel topping.

Bake in the oven for 40 minutes until golden (you don't want a soggy bottom...).

Leave to cool slightly then using greaseproof paper, lift carefully out of the tijn, enjoy either warm (dust with icing sugar), with custard or ice cream or cold with a nice cup of tea.