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Baked Chicken and Rhubarb


3 lb Chicken breasts and thighs or 1 whole chicken cut up
2 c Diced rhubarb; (1/2-inch pieces)
1/3 c Sugar
1 1/2 tb Cornstarch
1 1/2 c Water
2 ts Lemon juice
1/4 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg
Rice for serving


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.

Place chicken in a shallow baking dish. Brush with butter and sprinkle with salt. Bake uncovered in 375_F oven for 30 minutes.

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. Yields 4 to 6 servings.

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