1.Preheat oven to moderate, 180°C. Lightly grease four, 1-cup capacity ramekins (or a medium ovenproof dish).
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.
3.Add rhubarb and sugar. Simmer, stirring, for 2-3 minutes until rhubarb is just tender. Drain excess liquid. Spoon mixture into prepared ramekins.
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.
5.Bake for 15-20 minutes, until golden and bubbly. Serve warm with ice-cream or cream.
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