Chop rhubarb and strawberries into 1/4" - 1/2" pieces. Grate orange peel.
Tip: It's best to cut strawberries and rhubarb ahead of time, lay on a plate and freeze. Store in freezer in a bag or tupperware until ready to use.
In a medium mixing bowl, combine flour, sugar, baking powder, baking soda, salt and pecans. Set aside.
In a large mixing bowl, combine egg, oil, orange peel, orange juice and vanilla.
Add dry ingredients to this mixture; stir just until moist. Stir in fruit.
Fill greased muffin tin full. (8 medium or 6 large) Bake for 25 - 30 minutes