Just the crust in the jars. Because I'm using 15 oz. PB jars, and that's a wee bit difficult to get the dough in, I cut a circle to put on the bottom, and then rolled the jar along a rectangle of dough to create that shape.
A close up of the rhubarb compote cooling, with the extra raw pieces thrown in for texture.
Both jars filled prior to baking and sprinkled with sugar. I just took a bigger piece of dough and attempted to crimp it. Semi-successful.