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 1-tablespoon serving. Cooks 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"
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|Serving Size: 1 Serving (2262g)|
|Recipe Makes: 1|
|Calories from Fat: 27 (1%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 65.5mg||2 %|
|Potassium 4295.7mg||113 %|
|Total Carbohydrate 699g||206 %|
|Dietary Fiber 28.2g||113 %|
|Sugars, other 670.7g|
|Protein 14.4g||21 %|
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Calories per serving: 2750
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