Berry-Rhubarb Salsa

Berry-Rhubard Salsa Brighten up this salsa by stirring 1/3 cup fresh strawberries and 1 tablespoon chopped fresh mint into each half-pint at serving time.
Prep: 25 minutes Process: 15 minutes
2 pounds rhubarb, cut into 1-inch pieces (about 6 cups)
1 1/2 cups sugar
1 1/2 cups dried cranberries
3/4 cup cider vinegar
1 tablespoon grated fresh ginger
2 cups coarsley chopped  strawberries

1. In a large stainless steel, enamel, or nonstick heavy saucepan, combine rhubarb. sugar, cranberries, vinegar, and ginger. Bring to boiling, stirring occasionally; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; stir in berries.
2. Ladle into hot, sterilized, HALF-PINT canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
3. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner, cool on wire racks.

Makes 6 half-pints. Per tablespoon: 21 cal., 0g fat (0g sat. fat), 0mg chol., 1mg sodium, 5g carb., 0g fiber, 0g pro.