Begin by chopping fresh rhubarb into small pieces, then bring a pot of water to a rolling boil. Carefully add the rhubarb and blanch it for 1 minute to soften its tartness.

Transfer the rhubarb to a bowl of ice water to halt the cooking process. Let it chill for 10-15 minutes, then drain and set aside.

While the rhubarb cools, wash and dice ripe strawberries into small, bite-sized pieces. Finely mince a jalapeño pepper, adjusting the amount based on your spice preference.

In a large mixing bowl, combine the blanched rhubarb, diced strawberries, and minced jalapeño. Pour in the lime juice and vinegar, followed by a drizzle of honey and the minced garlic.

Cover the bowl with plastic wrap or a lid and refrigerate the salsa for at least 2 hours to allow flavors to meld. If time permits, letting it sit overnight can enhance the taste further.

Once the salsa has chilled, present it in a colorful bowl, paired with crispy tortilla chips or use it as a topping on grilled chicken or tacos.