Instructions: In a medium nonstick saucepan, combine the sugar, water and orange peel.

Bring to a boil over high heat. Add the rhubarb slices 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 the rhubarb mixture is cool, transfer it to a food processor fitted with a steel blade, or to a blender, and process until smooth. Scrape the puree into a large bowl and add the bell pepper, sweet onion, red onion, jalapeno, honey, lemon juice and ginger. Mix well. Serve at room temperature or chilled if desired.

Makes about 4 cups; analysis per 1-tablespoon serving.

Cooks note: Serve alongside or with chicken or turkey, or as a topping over leafy greens.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.