Strawberry Rhubarb Muffins with Rhubarb Conserve

INGREDIENTS

& 1/2 cups all purpose flour

1 cup

rolled oats

& 1/2 teaspoons baking powder

3/4 cup

packed brown sugar

& 1/2 teaspoons cinnamon

1/2 tsp

powdered ginger

1/2 tsp

baking spice, Penzeys brand

1/2 tsp

sea salt

large eggs

3/4 cup

canola oil

& 1/4 cups whole milk

1 tsp

pure vanilla extract

1/2 tsp

balsamic vinegar

1 cup

Rhubarb Conserve (recipe follows)

3 cups

chopped strawberries

1 tbsp

crystallized ginger chips

For the Rhubarb Conserve

4 cups

diced rhubarb

& 1/4 cups sugar

1/2

orange, juiced

1 tsp

pure vanilla extract

1 tsp

vanilla paste (optional but very good)