First up, get a small saucepan filled with water and bring it to a nice boil over medium-high heat. When it's bubbling away, toss in your sliced rhubarb and let it cook for about a minute. Once done, quickly take it off the heat, drain it, and give it a dunk in a bowl of ice water for another minute. Then, drain it again and lay it out on some paper towels to get rid of any excess liquid.

In a medium serving bowl, toss together the cooled rhubarb with the bell pepper, jalapeno, shallot, strawberries, and cilantro. Now, in a separate bowl, whisk up the lime juice, red wine vinegar, honey, and minced garlic. Once it's all combined and looking tasty, pour this liquid goodness over the salsa mix and give it a good stir.

Pop the salsa in the fridge for a chill session of about 2-3 hours. This gives all those flavors a chance to get to know each other. But if you're feeling impatient (totally understandable), you can dive right in and enjoy it immediately with some crispy chips.