Tangy Rhubarb Salsa
I came up with this rhubarb salsa while trying to figure out what to do with an over-abundance of rhubarb. I'm not fond of sugary, syrupy rhubarb sauces but I love rhubarb and I love salsa, so I figured why not put them together! 
thinly sliced rhubarb
2
cups
red onion, coarsely chopped
1
small
green bell pepper, seeded and coarsely chopped
1
large
red bell pepper, seeded and coarsely chopped
1
large
yellow bell pepper, seeded and coarsely chopped
1
large
 jalapeño pepper, seeded and coarsely chopped - or to taste
1
unknown
chopped fresh cilantro
½
cup
roma (plum) tomatoes, finely diced
3
brown sugar
2
teaspoons
Key lime juice
5
tablespoons
coarse salt
2
teaspoons
garlic powder, or to taste
1
pinch
ground black pepper to taste
 Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.
  Place red onion, green, red, and yellow bell peppers, jalapeño pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in tomatoes.
  Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.
