Rhubarb Salsa 1 cup granulated sugar 1/4 cup water 1 tablespoon finely shredded orange peel 6 cups rhubarb, sliced 1/2 inch thick 1/2 cup green bell pepper, diced 1/4 cup sweet onions, finely chopped 1/3 cup red onion, finely chopped 1 jalapeño pepper, seeded and minced 2 tablespoons honey 2 tablespoons lemon juice 1 teaspoon fresh ginger, grated In a medium, nonstick saucepan, combine the sugar, water and orange peel. Bring to a boil over high heat. Add the sliced rhubarb and reduce the heat to medium. Simmer gently until the rhubarb is tender, about 20 minutes. Remove from the heat and allow to cool to room temperature. When cool, transfer mixture to a food processor fitted with a steel blade, or to a blender and process until smooth. Scrape the purée into a large bowl and add the remaining ingredients. Mix well. Serve chilled or at room temperature. Yields about 4 cups. Serve with chicken or turkey or as salad topping.