Rhubarb and ginger crumble

1. Preheat oven to 180C (170C fan)
2. Put rhubarb, white sugar, and approx 1/2cm water into pan, cook on low heat for approx 10 min, stirring now and then, until nice and soft.
3. Rub butter together with flour until mixture is like breadcrumbs.
4. Add demera sugar to crumble mixture and mix well.
5. Stir in stem ginger to rhubarb pan and stir, a couple of minute before end of cooking.
6. Pour rhubarb and juices into ramekin.
7. Cover with crumble mixture and cook for approx 20 min, until golden-brown.
8. Serve with preferred topping - ice cream, double cream, custard, creme fraiche etc etc.