The giant rhubarb in the backyard keeps getting bigger and bigger, taunting me. Luckily, my partner has an eagle eye and spied a non-bake rhubarb recipe in the May 2010 issue of Runner’s World. Pam Anderson, cookbook author and Runner’s World contributor, has a simple recipe that I used as a guide for my own concoction. The salsa was fabulous with tortilla chips, and it would be good mixed into greens for a salad (no need for dressing) or as a relish for chicken or fish.Ingredients 1/3 cup diced rhubarb 1/2 cup ripe strawberries, diced 1/4 cup red bell pepper, diced 1 TBS red onion, diced 1/2 jalapeño, diced 1 TBS cilantro, diced Juice from 1/2 lime (or less) Directions Dice first five ingredients, about ¼ inch. Add cilantro and lime juice. Mix and let sit at room temp before serving.