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    You are in: Home / Recipes / Rhubarb Game Hens Recipe
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    Rhubarb Game Hens

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    HeatherFeather's Note:

    While visiting with relatives, I copied this recipe out of an old issue of Better Homes & Gardens. I really like rhubarb a lot and thought this sounded like a unique way to serve it. I have not tried this yet. Makes 6 smaller portions, or 3 larger portions.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Halve each Cornish game hen lengthwise and twist the wings pieces under.
    2. 2
      Brush with some olive oil inside and out, season well with salt and pepper to taste, then place cut sides down into a large rectangular pan with low sides, such as a jelly roll pan.
    3. 3
      Roast, uncovered,at 375 F (preheated) for 40 minutes.
    4. 4
      While the hens are roasting, mix the rhubarb, barbecue sauce, and water in a small pan and bring to a boil over medium-high heat, stirring.
    5. 5
      Once it comes to a boil, lower the heat to medium-low and cook, covered, for about 20 minutes, or until the rhubarb starts to fall apart.
    6. 6
      Remove from heat and mash a bit, leaving some chunky bits.
    7. 7
      Measure out 1 cup of the sauce and place in a gravy boat to serve on the side.
    8. 8
      Using the remaining sauce, brush the hens and roast and other 15-20 minutes longer, basting with sauce every 5 minutes, or until hens are glazed and cooked through (thermometer should read 180 F in the thigh).

    Ratings & Reviews:

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    Nutritional Facts for Rhubarb Game Hens

    Serving Size: 1 (237 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 183.7
     
    Calories from Fat 43
    23%
    Total Fat 4.8 g
    7%
    Saturated Fat 1.1 g
    5%
    Cholesterol 108.7 mg
    36%
    Sodium 423.6 mg
    17%
    Total Carbohydrate 8.3 g
    2%
    Dietary Fiber 1.6 g
    6%
    Sugars 2.3 g
    9%
    Protein 25.2 g
    50%

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