Wash and dice the tender rhubarb stalks into small, bite-sized pieces, about ½ inch cubes. Peel and chop cucumbers, finely dice yellow bell pepper, and roughly chop cilantro. Combine in a medium-sized mixing bowl.

In a separate bowl, whisk together honey, salt, and fresh ground pepper. Slowly drizzle in canola or vegetable oil while whisking to create a smooth dressing. Add freshly squeezed lime juice.

Pour the prepared dressing over the vegetable mixture. Stir gently until all diced vegetables are evenly coated.

Taste the salsa and adjust seasoning as needed, adding more honey if too tart and more salt or pepper if desired.

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes before serving.