1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a roasting tin with kitchen foil. Mist 4 x 250ml ramekins with calorie controlled cooking spray and arrange in the tin.

2

In a bowl, toss together 2 peeled and diced ripe pears (230g prepared weight), 2 stalks rhubarb (160g prepared weight), 15g light brown soft sugar, 2 tablespoons water, 10g cornflour and a pinch of ground ginger

3

Divide between the ramekins. In a bowl, combine 60g rolled oats, 35g plain flour, 1 teaspoon ground cinnamon, a pinch of salt and 15g light brown soft sugar

4

Add 60g melted low-fat spread and use your hands to mix it and squeeze into clumps. Divide between the ramekins, then bake for 20 minutes. Cool for 10 minutes, then serve.