Place the rhubarb in a colander over a bowl. Sprinkle sugar over the top, then let it stand and drain for about 30 minutes.
In a medium skillet cook the honey, cherries, vinegar, wine, mustard seeds, salt, and spices over medium heat. Continue cooking until it becomes syrupy.
Stir in the onion and celery and cook until it becomes soft. Add the rhubarb with the sprinkled sugar, and cook for 10-12 minutes over medium heat.
Stir occasionally so that it cooks evenly. Do not overcook the rhubarb. When finished, it should be tender, but it should still have some texture.
Add the orange zest and jalapeno pepper and stir thoroughly. Cook only for about a minute, or until it's heated through.
Stir in the lime juice, remove from the heat, and allow it to cool. This chutney may be served either chilled or at room temperature