Grilled Chicken Breast with Red Currant Rhubarb Sauce and Port Wine

This very simple but rich sauce can be made in larger batches right
about the time the rhubarb is ready. It can be frozen or canned for
later use.

Ingredients:

2 cups rhubarb, peeled and diced 1/4 inch (about 1 pound of unpeeled
rhubarb)
1 1/4 cups red currant jelly
1 tablespoon arrowroot
1 tablespoon port wine

4 chicken breasts
1 tablespoon canola oil
salt and pepper to taste

Preparation:

Thoroughly wash about 1 pound of fresh rhubarb and peel the fibrous
outer layer off with a knife. Cut the stalks into small pieces, about
1/4 inch dice.

Combine the rhubarb with the red currant jelly and cook over medium
heat until reduced by about 1/3. Strain the rhubarb out of the sauce.
You should have about 1 cup of liquid. If you have more, reduce over
medium heat until the desired 1 cup is reached.

Save the cooked rhubarb and chill it overnight. This can be served
just like you would applesauce with a pork chop. Combine the port wine
and arrowroot and stir out any lumps.

Add the port mixture to the boiling rhubarb sauce and stir vigorously
for 1 minute. Simmer for 2 minutes.

Drizzle chicken breast with oil, season with salt and pepper and grill
until done. Serve sauce on the side or on top of chicken.