Streusel Topping:
1/2 c. Quick Oats
1/2 c. Brown Sugar
1/2 c. Walnuts, chopped
1/4 c. Butter, melted
1/2 tsp. Cinnamon
1/4 tsp. Ginger

Combine ingredients in bowl, set aside.

Muffin Batter:
1 c. Flour
1 c. Barley Flour
1/2 c. Granulated Sugar
1/4 c. Brown Sugar
1 1/2 tsp. Soda
1 tsp. Salt
1 Egg, slightly whisked
1/4 c. Oil
3/4 c. Orange Juice
1 3/4 c. Rhubarb, chopped
2 tsp. Orange zest

In large bowl combine flour, sugar, soda and salt.
Stir in egg, oil and orange juice, rhubarb and zest.
Stir just until moistened.
Do not over mix.
Spoon batter into greased or paper lined muffin tins.
Sprinkle streusel topping on muffin tops.
Bake 20-25 minutes at 375°F.