Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rhubarb Chicken Recipe
    Lost? Site Map

    Rhubarb Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Izzy Knight's Note:

    A traditional English dish

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


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

    Ratings & Reviews:

    • on June 23, 2002


      Izzy, this chicken was really excellant!! I used 4 boneless, skinless breast halves and replaced the butter with olive oil. Also cut the sugar back just a bit to 2 ounces. There was almost too much sauce, but it was so delicious!! We ate half for dinner tonight and will have left overs for dinner tomorrow. It very much reminded me of my Mom's chicken, she used to make during rhubarb season. Thanks for posting a keeper! UPDATE: Izzy I had to come back and tell you, our stove was moved to put our new kitchen floor in and so we tried the left over rhubarb chicken and sauce cold for supper. Everyone should know, it was wonderfull!! Just as good cold as it was hot! Again, thank-you for posting, will be making this again soon.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 16, 2002


    • on September 27, 2004


      Excellent chicken! My son, who doesn't even like chicken, asked for seconds! I used skinless, boneless chicken breasts brushed with olive oil instead of the butter and I added the cinnamon and nutmeg to the sauce before I brought it to a boil. I served it over rice. I didn't have any leftovers but I bet it would taste awesome tossed in a salad.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Rhubarb Chicken

    Serving Size: 1 (178 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 105.1
    Calories from Fat 2
    Total Fat 0.3 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 5.6 mg
    Total Carbohydrate 26.1 g
    Dietary Fiber 1.5 g
    Sugars 22.0 g
    Protein 0.7 g

    The following items or measurements are not included:

    chicken quarters

    Ideas from


    Over 475,000 Recipes Network of Sites