First kitchen creation from harvest 2018 that doesn't use chives

Last night I made my first rhubarb recipe of the season. Did an online  search for rhubarb muffins, and these Rhubarb Ginger Muffins came up.  I made them and they came out great, so I shared this fact on my personal FB page. After a few friends made requests for the recipe, I tried to find it online today but to no avail- where do these things go!?!?  I had made a Microsoft Word version of it last night that I printed out to bring in the kitchen, so here that is. (I did not print the recipe from the blog because there wasn't an option to print the recipe without the long story behind it.  I wish I could give credit to the originator of these yummy muffins, but the link is just not to be found and because of how I printed it, the info is not on my paper either.)  Regardless, tis the season for all things rhubarb! Enjoy!!

Rhubarb Ginger Muffins
makes 12 muffins
to make the rhubarb + ginger compote
1 cup rhubarb, sliced into 1/2 inch pieces
1 Tablespoon fresh ginger, finely chopped
2 Tablespoons fresh orange juice (note, you’ll want to use the zest below)
1/4 cup sugar
to make the batter
6 Tablespoons unsalted butter
1/2 cup whole milk
1 large egg
1 large egg yolk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 Tablespoon orange zest
Put a rack in the upper third of oven and preheat to 375° F.  Generously butter muffin cups or line with cupcake papers.

1. To make the compote, combine the rhubarb, ginger, orange juice and sugar in a small saucepan. Bring to a simmer over medium heat. Cook until it becomes thick and jam-like, stirring to prevent burning 15-20 minutes. The rhubarb should still have a little shape, but should be soft to the touch.
2. Remove from heat and set aside.
3. To make the batter, melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk and vanilla until well combined.
4. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
5. Add milk mixture and stir until just combined.
6. Gently but thoroughly fold in the compote and orange zest.
7. Divide batter among muffin cups and spread evenly.
8. Bake until golden and a wooden pick inserted into center of a muffin comes out clean, 18-22 minutes.  Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.