Recipe - Rhubarb Salsa

1 cup Sugar
One fourth cup Water
1 tablespoon Finely shredded orange peel
6 cup Rhubarb; cut or sliced up 1/2inch
thick
One half cup Diced green bell pepper
One fourth cup Finely chopped sweet onion
1/3 cup Finely chopped red onion
1 Jalapeno; washed, stemmed,
seeded and minced
2 tablespoon Honey
2 tablespoon Lemon juice
1 teaspoon Grated fresh ginger

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 1tablespoon serving.

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

From "Magic Salsa" by David Woods (Chronimed, $14.95)

Tested by Susan Selasky for the Free Press Test Kitchen

18 calories (0% from fat), 0 grams fat (0 grams sat. fat), 4 grams
carbohydrate, 0 grams protein, 1 mg sodium, 0 mg cholesterol, 10 mg
calcium, trace of fiber.

Posted to KitMailbox Digest by "AcaGordie" gordon@acanet.com.mx on May
2, 1998