2 c. diced rhubarb, 1/2" pieces
1/3 c. sugar
1 1/2 tbsp. cornstarch
1 1/2 c. water
2 tsp. lemon juice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 tbsp. butter
3 lb. chicken

Combine and cook until thickened and clear (except butter and chicken), then add butter. Place chicken in baking dish, sprinkle with salt and place in oven at 425 degrees for 20 minutes to defat. Remove excess fat. Spoon rhubarb sauce over chicken and bake at 350 degrees for 45 minutes to 1 hour until done.