Preheat oven to 350 F degrees.
Spray 4 ramekins with cooking spray and set aside on top of a baking sheet. This is catch any filling that might flow over while baking.
In a medium bowl combine all of your filling ingredients, rhubarb, flour and sugar. Mix together until well combined.
Pour fruit mixture evenly into each ramekin.
For the topping, combine the flour, oats, cinnamon, nutmeg and sugars. Stir until well combined.
Cut butter into small pieces, add to the flour mixture and use a pastry cutter - or your hands - to incorporate the butter to create a crumb mixture.
Spoon the crumb mixture evenly over each ramekin.
Bake for 40 - 50 minutes, until the topping starts to brown and the fruit filling is starting to bubble.
Let cool and serve with dairy-free ice cream or whipped cream.