This gluten free rhubarb muffin has a moist cake consistency and is loaded with rhubarb and crystallized ginger bits for a perfect spicy contrast to the sweetened rhubarb.
In a cuisinart, blend the almonds, salt and rolled oats until they break down into small pieces. Add the maple syrup and coconut oil. Pulse until the crumbles start to come together. Set aside.
Pre-heat the oven to 375ºF. Slice all of the rhubarb in 1/2 inch pieces except the pieces you'll use as garnish. Set those aside.
Toss the diced rhubarb, orange juice and sugar together in a roasting dish and roast 20 minutes while you prepare the muffin batter.