Makes 8 servings.

2 cups diced rhubarb
1 cup red wine or orange juice
2 cups granulated sugar
1/2 cup Dijon-style mustard
4 pounds boneless chicken breasts
1 tablespoon olive oil

Combine first 4 ingredients in a saucepan and simmer until rhubarb is soft. Puree in a blender and set aside.

Skin and lightly pound the chicken breasts.

Oil the grill and cook chicken until just done, about 5 minutes per side. Brush chicken with rhubarb glaze during the final minutes of cooking, and serve with remaining glaze.