1 1/2 c. diced fresh rhubarb or 2 c. frozen sliced rhubarb
2 c. all-purpose flour
1/2 tsp. salt
1 lg. egg
3 tbsp. red currant jelly
4 tbsp. butter, melted
1 tbsp. baking powder
1/4 tsp. ground cinnamon
1/2 c. light brown sugar
1 c. milk
1 tsp. vanilla

If you are using frozen rhubarb, spread it on the counter for about 5 minutes, until it is thawed enough to finely dice. While rhubarb thaws heat oven to 375 degrees. Grease muffin cups or use paper or foil baking cups. Thoroughly mix flour, baking powder, salt, and cinnamon in a large bowl. In a medium size bowl, whisk egg, brown sugar and currant jelly until smooth (jelly will not completely dissolve). Whisk in milk, butter and vanilla. Stir in finely diced rhubarb. Pour over dry ingredients and fold in with a rubber spatula, just until dry ingredients are moistened. Scoop batter into muffin cups. Bake 20 to 30 minutes or until light brown and springy to the touch in the center. Turn out onto a rack and cool at least 15 minutes before serving.