Rhubarb & Berry Crumble

1. Preheat oven to 350 degrees F.
2. Peel and wash the rhubarb and then cut it into one inch pieces. In a large mixing bowl, add in the rhubarb and berries along with the cornstarch. Add in the lime zest and juice, ground ginger and icing sugar. Mix everything together carefully so the delicate berries don’t break up. Divide the mixture into four buttered individual serving size ramekins.
3. In a separate bowl, rub the flour and butter together. Stir in the oats, brown sugar, cardamom, cinnamon and salt. Spoon the mixture on top of the fruit.
4. Place ramekins on a baking sheet and into the preheated oven on the middle rack and bake for about 25 minutes, or until the juices start to bubble and the topping browns.