In a medium nonstick saucepan, combine the sugar, water and orange peel. Bring to a boil over high heat.
Add the rhubarb slices and reduce the heat to medium. Simmer gently until the rhubarb is tender, about 20 minutes.
Remove from the heat and allow to cool to room temperature.
When the rhubarb mixture is cool, transfer it to a food processor fitted with a steel blade, or to a blender, and process until smooth.
Scrape the puree into a large bowl and add the bell pepper, sweet onion, red onion, jalapeno, honey, lemon juice, vinegar, and ginger. Mix well.
Ladle into hot jars and process 20 minutes in water bath canner at a full boil.
Makes about 4 cups.
Serve alongside or with chicken or turkey, or as a topping over leafy greens.