Rhubarb Salsa from the Joy of Rhubarb, by Theresa Millang
|2 cups rhubarb, finely diced||2 Tbsp fresh lime juice|
|1/2 cup sweet red pepper, chopped||brown sugar to taste|
|1/2 cup sweet yellow pepper, chopped||salt to taste|
|1/2 cup fresh cilantro, chopped||black pepper to taste|
|3 green onions, finely chopped||cumin to taste|
|1 chili pepper, seeded and minced|
Blanch rhubarb in a sauce pan in boiling water for ten seconds. Strain under cold water. Drain and place in a bowl. Add remaining ingredients, mix well, and store in the refrigerator for no more than a week.