Fill a large bowl with a little more than halfway with cold water. Add a 2 cups of ice to create an ice bath. Set aside.
Fill a large pot with water and bring to a boil. Add rhubarb and cook for 20 seconds.
Using a slotted spoon, remove rhubarb from the pot and place directly into the ice bath.
Allow the pieces to cool for 1-2 minutes before draining on a paper towel. Gently pat dry with additional towels – the pieces do not have to be 100%% dry, but the amount of additional moisture should be minimized.
Once the rhubarb has been patted dry, transfer rhubarb to a medium bowl and fold in spring onion, jalapeño and onions.
In a small bowl, mix honey into 1 tablespoon of vinegar then stir into salsa.