Rhubarb Salsa

-
							 1/3 cup (80 ml) sugar
- 1/4 cup (60 ml) water
- 2 cups (480 ml) rhubarb,
							 cut into 1 inch (2.5 cm) pieces
- 3 tbsp (45 ml) finely chopped red
							 onion
- 4 tbsp (60 ml) finely chopped green pepper
- 1/2 jalapeno pepper,
							 seeded and finely chopped
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml)
							 lemon juice

Combine the sugar and water and bring to a boil. Add the
							 rhubarb and lower temperature to a simmer for about 15 minutes or until the
							 rhubarb is tender. Remove from heat and allow to cool to room
							 temperature.

Transfer to a blender and pulse until the mixture is
							 smooth. It can be drained slightly to remove excess water.

Combine with
							 the other ingredients and chill before serving. Makes about 1 1/2 cups (360 ml)
							 and goes well with spicy dishes.