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.

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.