Rhubarb salsa

• rhubarb
• ½ cup sweet red pepper, chopped
• ½ cup sweet yellow pepper, chopped
• ½ cup fresh cilantro, chopped
• 3 green onions, tops only, chopped
• 1 jalapeño pepper, finely chopped
• 2 T  fresh lime juice
• 2 tablespoons brown sugar, or to taste
• salt and ground black pepper to taste

Blanch rhubarb in a saucepan of boiling water for 10 seconds. Remove rhubarb promptly from heat, dump into a strainer, and rinse under cold water until rhubarb is lukewarm or cool. This is to stop the blanching process. Place rhubarb in a glass bowl.  Add remaining ingredients, and mix well. Refrigerate at least an hour before serving to allow flavors to develop.