3/4 cup brown sugar
1&1/4 cup flour
3/4 cup rhubarb, cut in small pieces
1/3 cup oil
1 egg
1/2 cup soy milk
1 tsp. baking soda
1 tsp. vanilla
3/4 tsp. cinnamon
3/4 tsp. ginger, ground
1/4 cup walnuts, chopped
for the topping

1/4 cup walnuts, chopped
3 tbs. sugar
1 tbs. flour
1/4 tsp. ginger, ground
1/4 tsp. cinnamon
1 tsp. margarine, melted

1. I picked the youngest, bright pink, delicate rhubarb.

2. Wash it and cut away the leaves.
Cut the rhubarb in small pieces about 1/4 inch.

3. Preheat the oven to 400 F / 204 C.

4. Chop the nuts. Reserve 1/4 of the nuts in a separate bowl for the topping.

5. Mix the dry ingredients (flour, sugar,soda, nuts and spices) together in a bowl.

6. Mix the wet ingredients (egg and oil in a second bowl.

7. Melt the margarine, and combine the ingredients for the topping.

8. Mix the wet ingredients into the dry ingredients stir to moisten and add the rhubarb.

9. Fill each of the muffin tins about 3/4 full of the mixture.

10. Sprinkle the topping on top.

11. Place in the oven to bake for about 25 minutes or until done.

12. The muffins are done when the center springs back after lightly touching.