Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. add rhubarb, currants, and green onions; bring to boil. reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. cool to room temperature. discard cinnamon. cover and refrigerate chutney until cold, at least 1 hour (can be made up to 2 days ahead. keep refrigerated). bring to room temperature before serving.

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.