Rhubarb Chicken

• 9 ounces rhubarb, cut into 1/2 inch dice
• 3 ounces sugar
• 1 tablespoon cornflour
• 1 1/2 cups water
• 2 teaspoons lemon juice
• 4 large chicken quarters
• melted butter
• salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

1. Preheat the oven to 375 degrees F.
2. Place the cornflour, sugar, rhubarb and water in a saucepan.
3. Mix well then bring to the boil, stirring, over medium heat.
4. Continue to cook for about 2 minutes, until clear and thickened.
5. Remove from the heat, add lemon juice, mix well then set aside to cool.
6. Place chicken in a shallow baking dish.
7. Brush with butter and season with salt.
8. Bake, uncovered for 30 minutes.
9. Remove the chicken from the oven and spoon the rhubarb sauce over the top.
10. Sprinkle with cinnamon and nutmeg, return to oven and continue to cook for a further 20 minutes, basting once or twice during the cooking time.

rhubarb, sugar, cornflour, water, lemon juice, chicken quarters, butter, salt, cinnamon, nutmeg

Taken from www.food.com/recipe/rhubarb-chicken-27812 (may not work)