Rhubarb and custard crumbles

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Butter 6 x 300ml ramekins or ovenproof dishes. Place the rhubarb in the bottom of the ramekins. Add the ginger to the rhubarb with some of the syrup from the jar. Sprinkle sugar over the rhubarb in each ramekin. Divide fresh custard between the ramekins and set aside.
2. Rub together plain flour with butter until it resembles breadcrumbs. Stir in 50g caster sugar and a handful of chopped toasted hazelnuts and sprinkle over the rhubarb.
3. Bake for 15-20 minutes, until bubbling and golden.