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  • Baked Chicken And Rhubarb

    1 vote
    Baked Chicken And Rhubarb
    Prep: 20 min Cook: 50 min Servings: 6
    by Robyn Savoie
    269 recipes
    >

    Ingredients

    • 3 Lbs. Chicken Breasts or 3/12 Lb. Whole Chicken, Cut up
    • 2 Cups Fresh or Frozen Rhubarb, Chopped
    • 1/3 Cup Granulated Sugar
    • 1 1/2 Tbsp. Cornstarch
    • 1 1/2 Cup Water
    • 2 Tsp. Lemon Juice
    • 1/4 Tsp. Salt
    • 1/2 Tsp. Ground Cinnamon
    • 1/2 Tsp. Ground Nutmeg

    Directions

    1. Combine cornstarch, sugar, rhubarb and water in a saucepan. Cook and stir over medium heat until mixture boils. Cook until clear and thickened, about 2 minutes. Add lemon juice. Cool.
    2. Place chicken in a shallow baking dish. Brush with butter and sprinkle with salt. Bake uncovered in 375°F oven for 30 minutes.
    3. Spoon rhubarb sauce over chicken. Sprinkle with spices. Return to oven and bake 20 minutes longer. Serve immediately with sauce spooned over chicken and hot cooked rice.
    4. Tip: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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