Baked Rhubarb Chicken

Last week, Cody added to our frozen rhubarb stash… and “suggested” that “we” make something with all the rhubarb, since the coffee can was almost full.  I knew that meant he wanted some kind of dessert… so I made dinner with the rhubarb instead.

Surprisingly, the chicken turned out really good!  I thought the rhubarb would be too sweet, but it wasn’t; the sauce really complimented the chicken.

Baked Rhubarb Chicken

Slightly adapted from The Way to His Heart


  • 2 c rhubarb, chopped into 1/4″ pieces
  • 1/3 c sugar
  • 1 1/2 tb cornstarch
  • 1 1/2 c water
  • 2 tsp lemon juice
  • 3 lb chicken breasts, thawed
  • 1/8 c olive oil (the original calls for 1/4 c butter)
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg


  • Combine rhubarb, sugar, cornstarch & water in a saucepan.  Cook over medium heat, stirring frequently, until the mixture boils.
  • Simmer, stirring frequently, until thickened- about 2 minutes.  Add lemon juice & set aside to cool.
  • Place chicken in a shallow dish & drizzle the olive oil over it (or brush the melted butter over).  Sprinkle with salt
  • Cook for 30 minutes at 375; remove from oven
  • Spoon rhubarb sauce over chicken; sprinkle with cinnamon & nutmeg
  • Cook for an additional 20 minutes

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