Here it is with my adaptations at the end.
rhubarb salsaAdapted from The Joy of Rhubarb: The Versatile Summer Delight by Theresa Millang.
2 cups finely diced fresh 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 tablespoons fresh lime juice 2 tablespoons brown sugar, or to taste salt and ground black pepper to tasteBlanch rhubarb in a saucepan of boiling water for 10 seconds. Seriously. Ten seconds. No more. 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.
I didn't measure anything really. I guessed. And I chopped everything super fine in the food processor, so I wouldn't get the shock of my life with a too-big hunk of rhubarb. PUCKER! I used an entire bunch of cilantro because I love it, and I didn't want it to go to mush waiting for me to find something else to do with the leftovers. I used the entire bunch of green onions and they were large ones. Why just the tops? Then what? I used all parts and the whole thing chopped fine. I have no idea how much rhubarb I put in. I went outside and cut some and chopped it and used it. I used probably way more brown sugar than it calls for, but you can do that to taste. I used an Anaheim pepper because I don't like much heat in my salsa.
I did not blanch the rhubarb. I was tired. I didn't feel like it. That's an extra step and an extra pan. So it's a little fiber to chew, so what? I've got good teeth. Refrigerate for at least an hour? Pfftt! I was hungry. I ate it. I'm sure it would be better if I did it that way, but it was darn good right away too.