Heat 2 t oil in saucepan over medium heat and cook onion about 3 minutes.
Add rhubarb, raisins, brown sugar, vinegar, ginger, and 1/8 t pepper; bring to a boil over medium-high heat (stir occasionally) until rhubarb gets soft and is breaking down, then 5 – 10 additional minutes. Remove and cover.
Chicken Breast
Sprinkle chicken breasts with salt and 1/8 t pepper and brown 2 – 3 minutes each side in 1 T canola oil on medium high heat.
Serve the chicken breasts topped with the rhubarb chutney & sides of roasted potatoes & green beans.