Poultry Skewers with Rhubarb Chutney
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Cut both the rhubarb and scallions into 3-4 cm (approximately 2-inch) long pieces.
Heat the oil in a pan and saute the scallions 2-3 minutes. Add the rhubarb and 50 ml (approximately 1/4 cup) water and cook, stirring occasionally, 5-6 minutes.
Add the raisins, sugar and soy sauce, season with salt and pepper and simmer, stirring occasionally until the rhubarb has softened. Stir the cornstarch in a little cold water until smooth, stir into the rhubarb chutney mixture and cook, stirring constantly until thickened, seasoning if necessary with a little sugar.
Cut turkey or chicken breasts into long strips, season with salt and pepper and thread in a wavy fashion onto the wooden skewers. Heat the oil in a pan and saute the skewers, turning as they cook, until cooked through, about 5 minutes.
Serve skewers with the still warm chutney.