These sweet and tangy muffins keep for about 5 days and are great for breakfast.
Makes 12 muffins.
Heat the oven to 200C / 390F.
Cut the rhubarb stalks in half lengthways and then into inch long lengths. Spread out the rhubarb stalks on a tray and roast for 20 minutes.
While the rhubarb is roasting chop the strawberries into small pieces. Combine the strawberries and tablespoon of brown sugar in a bowl and set aside.
Mix the soy milk and vinegar together in another bowl and set aside to curdle.
Cream together the margarine and 1/2 cup of sugar, then mix in the apple sauce and curdled soy milk.
When the rhubarb is ready combine the liquid ingredients, rhubarb, strawberries and walnuts to the flour.
Spoon the mixture into a muffin tin and bake for 30 minutes.