This summer dish pairs chicken with a not-too sweet fruit sauce. Add a bit more sugar and the sauce becomes a scrumptious topping for ice cream.

2 tbsp vegetable oil
1 shallot, finely chopped
½ lb rhubarb, cut into ½-inch pieces (about 1 cup)
1 pint strawberries, hulled and sliced (slightly more than 2 cups)
1/3 cup brown sugar
½ tsp cinnamon
1 tsp salt
8 pieces chicken (boneless breasts or thighs)
½ tsp pepper
Preheat grill.

In a medium saucepan, heat 1 tbsp of oil over medium-high heat. Add shallot and cook, stirring occasionally, until transparent, about 3 minutes. Add rhubarb, strawberries, brown sugar, cinnamon and ¼ tsp salt. Cook until rhubarb is so soft that it falls apart, about 30 minutes, stirring occasionally. Remove from heat and set aside.

Meanwhile, brush chicken with remaining 1 tbsp oil and sprinkle with remaining ¾ tsp salt and pepper. Grill chicken over medium heat until no longer pink in centre and juices run clear, about 30 minutes, turning once. Serve warm or at room temperature with strawberry-rhubarb sauce.