Individual rhubarb and strawberry crumble

Cut rhubarb into 1-2cm pieces and place in the bottom of each ramekin. Add 1-2 tsp strawberry jam depending on the size of the ramekins.

Add flour and butter or margarine into a bowl and rub in until the mixture resembles fine breadcrumbs.

Stir in sugar and spoon over ramekins, dividing the mixture between them.

Pop into a preheated oven at 170C for 20 minutes or until the topping is golden brown. Set aside to cool for at least 10 minutes before serving as the jammy rhubarb fruit filling will be very hot straight from the oven! Enjoy with custard, cream or icecream as preferred.