Preheat your oven to 400 degrees and spray a muffin pan with cooking spray.
In a large food processor, blend the dates, milk, yogurt, egg white and vanilla until smooth, stopping to scrape down the sides as necessary.
Add in the flour, baking powder, cinnamon, ginger, baking soda and salt and blend until well combined and all the flour is mixed in well, stopping to scrape down the sides as necessary.
Pour the batter into a large bowl and gently fold in the strawberries and rhubarb.
Divide by 7 muffin cavities, filling almost all of the way to the top (I like to use an ice-cream scoop, as it gives the muffins a nice domed top.)
Bake until the sides are golden brown and a tooth pick inserted in the center comes out clean, about 20-22 minutes. (Remember to fill the empty muffin cavities with water before baking!)
Run a sharp knife around each muffin and then let stand in the pan for 10 minutes. Then, transfer to a cooling rack to cool completely.