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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) red onion, finely chopped
- 4 tbsp (60 ml) green pepper, finely chopped
- 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 1 1/2 cups (360 ml.) It goes well with spicy dishes.