Grilled Rhubarb Chicken Servings: 4 Ingredients - 1/2 cup vinegar - 1/2 cup water - 1 cup sugar - 3 cups chopped rhubarb - 4 chicken leg-and-thigh pieces (separate, if preferred) - 2 tablespoons oil, or as needed - salt and pepper    Sweet-sour rhubarb gastrique is a nice complement to the flavor of grilled chicken. (A gastrique is a simple but zesty reduction of vinegar and fruit)   Directions Heat grill to medium. While the grill heats, make the gastrique (It can also be made ahead and refrigerated): combine vinegar, sugar, water, 1/4 teaspoon salt and rhubarb in a non-reactive saucepan and simmer until thick and jam-like, 10 - 15 minutes. Set aside. Brush	1

	chicken pieces with oil, and salt and pepper generously. Put chicken on grill, skin side down, for about 5 - 6 minutes. Be prepared for flare-ups as the fat cooks out of the skin; move meat around as needed to keep it from getting burned. Turn to cook the other side for  about 5 minutes, then continue grilling, turning as needed to prevent burning, until the chicken is done (no red shows when you make a small deep cut, or 165 on an instant-read thermometer). Brush generously with gastrique, and cook for another minute or two on each side, watching closely to prevent burning. Serve hot, passing remaining gastrique to add as desired.	2