Step 1

Preheat oven to moderate, 180°C. Lightly grease four, 1-cup capacity ramekins (or a medium ovenproof dish).

Step 2

In a medium saucepan, combine pear and water. Bring to the boil. Reduce heat to low. Simmer, covered, for 4-5 minutes, until almost tender.

Step 3

Add rhubarb and sugar. Simmer, stirring, for 2-3 minutes until rhubarb is just tender. Drain excess liquid. Spoon mixture into prepared ramekins.

Step 4

To make the crumble, sift flour into medium bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Stir remaining ingredients through. Sprinkle over fruit.

Step 5

Bake for 15-20 minutes, until golden and bubbly. Serve warm with ice-cream or cream.