Welcome back Ginny from 6 months in NYC! She made these muffins, recipe found at http://www.food.com/recipe/light-rhubarb-ginger-muffins-95490?oc=linkback and tweaked it (used milk instead of coconut milk, and put about double the suggested amount of crystallised ginger)

100 g melted butter
2 eggs
1 cup sugar
1/2 teaspoon baking soda
1/2 cup milk, warmed
1 teaspoon vanilla essence
2 cups finely chopped rhubarb
about 4 tablespoons crystalised ginger, cut up
2 teaspoons ground ginger
2 cups self raising flour

Beat butter, eggs& sugar.
Dissolve soda in milk add to mix with vanilla rhubarb& glace ginger.
Fold in flour and ground ginger.
Place into a 12 'regular' size muffin tray
Bake 200C about 15 mins.