Grilled Chicken with Southwestern Rhubarb Sauce

3 cups diced chopped rhubarb
3/4 cup sugar
1 tablespoon grated orange rind
1 cup orange juice
2 jalapeno peppers, seeded and chopped
2 shallots, minced
6 boned, skinned chicken breast halves
Salt and pepper
1 tablespoon fresh lemon juice
4 tablespoons olive oil

In a medium saucepan, combine rhubarb, sugar, orange rind, orange juice, peppers and shallots. Bring to a boil, then reduce heat and simmer, stirring occasionally, for about 10 minutes or until mixture thickens. Set aside.

Rub chicken with salt and pepper. Combine lemon juice and oil and brush on chicken. Grill about 6 minutes per side. Spoon sauce over chicken to serve.

Makes 6 servings.