First make the crumble topping. Rub 35g dairy free spread into 50g plain flour with your fingertips until you have the consistency of breadcrumbs.
Stir through the 15g brown sugar, 1/2 tsp ground cinnamon or ginger and 35g oats. Set aside.
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6 and line a muffin tin with 12 muffin cases.
Put 400g rhubarb into a small saucepan with a tiny splash of water and cook over a low heat for 10-15 minutes until it softens. Stir often.
Meanwhile place 125g brown sugar, 250g plain flour, 1 tsp baking powder, 1/2 tsp bicarbonate of soda and 1 tbsp ginger into a mixing bowl and whisk to combine.
When the rhubarb is soft add 100ml maple syrup, 100ml vegetable oil and 1 tbsp lemon juice or apple cider vinegar. Turn the heat up and bring to the boil. The moment it starts to boil, remove from the heat and fold quickly into the dry ingredients.
When fully combined spoon into the muffin cases until each one is two-thirds full. Sprinkle over the crumble topping if using.
Bake in the centre of the pre-heated oven for 20-25 minutes until firm to the touch and golden brown on top.
Allow to cool in the tin for a few minutes then place on a cooling rack and allow to cool. They are delicious served slightly warm!