Baked Chicken And Rhubarb

• 2 cups chopped rhubarb
• 1/3 cup sugar
• 1 1/2 tablespoons cornstarch
• 1 1/2 cups water
• 2 teaspoons lemon juice
• 3 3 lbs chicken thighs or 3 lbs whole chickens
• 1/4 cup butter, melted
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

1. Combine rhubarb, sugar, cornstarch and water in a saucepan; cook over medium heat, stirring frequently, until mixture boils.
2. Simmer, stirring frequently, until clear and thickened about 2 minutes.
3. Add lemon juice.
4. Set aside to cool.
5. Place chicken in a shallow baking dish.
6. Brush with butter and sprinkle with salt.
7. Bake uncover at 375 degrees for 30 minutes.
8. Spoon rhubarb sauce over chicken.
9. Sprinkle with cinnamon and nutmeg.
10. Return to oven and bake 20 minutes longer.
11. Spoon sauce over chicken and serve.

rhubarb, sugar, cornstarch, water, lemon juice, chicken, butter, salt, ground cinnamon, ground nutmeg

Taken from www.food.com/recipe/baked-chicken-and-rhubarb-28483 (may not work)