1/4 lb. carrots, cut diagonally into 1/4 inch slices
1/4 lb. string beans, trimmed, cut into 3 inch lengths
1/2 lb. yellow squash, cut diagonally into 1/4 inch slices
1/4 lb. asparagus, cut into 3 inch pieces
Rice vinegar
8 (6 oz.) boneless chicken breast halves, skinned
Olive oil
Salt & freshly ground pepper
16 tbsp. rhubarb chutney

Prepare barbecue or preheat broiler. Place carrots and beans on rack in steamer. Cover and steam 5 minutes. Add remaining vegetables and steam just until tender, about 5 minutes. Transfer to bowl. Season to taste with rice vinegar. Meanwhile, brush chicken with olive oil. Sprinkle with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer to plates. Spoon 2 tablespoons rhubarb chutney in ribbon over each chicken breast. Spoon some of steamed vegetables to one side of each and serve.

RHUBARB CHUTNEY:

3/4 c. sugar
1/2 c. white wine
1/2 c. cider vinegar
1 1/2 garlic cloves, sliced
1 1/2 tsp. fresh ginger, peeled & chopped
1/2 tsp. coarse salt
1/8 tsp. ground pepper
1/8 tsp. ground allspice
1/8 tsp. ground coriander
Pinch of cinnamon
Pinch of cloves
1/4 c. golden raisins
3/4 lb. fresh rhubarb, cut into 1/2 inch dice
2/3 c. peaches, diced
1 c. strawberries
1/4 c. minced red onion
1 1/2 tsp. coarse-grained mustard

Combine sugar and vinegars in heavy medium saucepan over low heat. Bring to a boil, stirring until sugar dissolves. Add garlic, ginger, salt, pepper, allspice, coriander, cinnamon and cloves and stir to combine. Add raisins and simmer 2 minutes. Add rhubarb and peaches and continue simmering until fruit is tender, about 3 minutes. Using slotted spoon, transfer fruit to sieve, set in large bowl. Add juices accumulated in bowl to sugar mixture in saucepan. Simmer until reduced to heavy syrup, about 8 minutes. Add strawberries, onion and mustard and stir to combine. Cool. Cover and refrigerate. Serve chutney at room temperature.

I have served this hot. After grilling the chicken, pour the rhubarb hot sauce over it.

My husband just loves rhubarb, so he was delighted when I served him this for dinner. I made it hot, but it could be a lovely lunch dish for the girls when you have a luncheon and cards.