Rhubarb makes a great addition to a springtime salsa that’s so nice with chicken, fish, on a taco, or just scooped up in a tortilla chip.
Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink, and let cool.
Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined.
Per Serving: 47 calories; protein 0.7g; carbohydrates 12.2g; fat 0.2g; sodium 3.6mg.