Tangy Rhubarb Salsa

2 cups thinly sliced rhubarb

1 small red onion, coarsely chopped

1 large green bell pepper, seeded and coarsely chopped

1 large red bell pepper, seeded and coarsely chopped

1 large yellow bell pepper, seeded and coarsely chopped

1 jalapeno pepper, seeded and coarsely chopped - or to taste

½ cup chopped fresh cilantro

3 roma (plum) tomatoes, finely diced

2 teaspoons brown sugar

5 tablespoons Key lime juice

2 teaspoons coarse salt

1 pinch garlic powder, or to taste

ground black pepper to taste

Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.

Place red onion, green, red, and yellow bell peppers, jalapeno pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in roma tomatoes.

Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.