Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large stainless steel saucepan, combine rhubarb, onions, vinegar, sugars, raisins, currants, ginger, salt, cinnamon, cloves and curry powder. bring to a boil. reduce heat to simmer; cook uncovered for 20 to 25 minutes, stirring frequently, or until thickened. remove from heat and allow to cool to room temperature. makes about 8 cups. to freeze: allow to cool completely. spoon into containers and freeze for up to 1 year. to serve: thaw in refrigerator overnight. the best freezer cookbook.

Target recipe: preheat the oven to 375 degrees f. place the cornflour, sugar, rhubarb and water in a saucepan. mix well then bring to the boil, stirring, over medium heat. continue to cook for about 2 minutes, until clear and thickened. remove from the heat, add lemon juice, mix well then set aside to cool. place chicken in a shallow baking dish. brush with butter and season with salt. bake, uncovered for 30 minutes. remove the chicken from the oven and spoon the rhubarb sauce over the top. sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.