Baked Chicken and Rhubarb

Preheat the oven to 375°F (190°C). Pat the chicken pieces dry with paper towels and arrange them in a single layer in a 9x13-inch baking dish, skin-side up.

In a small bowl, whisk together the sugar, cornstarch, salt, cinnamon, and nutmeg until no lumps remain.

Pour the water and lemon juice into the bowl with the dry ingredients and stir until the mixture is smooth and fully combined.

Add the diced rhubarb to the sauce and gently fold to coat the pieces evenly.

Pour the rhubarb sauce evenly over the chicken pieces, making sure the rhubarb is distributed around and between the chicken.

Cover the baking dish with foil and place it in the preheated oven.

Remove the foil and continue baking for 10 minutes, allowing the top of the chicken to brown slightly.

Check that the chicken is cooked through by inserting a meat thermometer into the thickest piece; it should register 165°F (74°C).

Remove the baking dish from the oven and let it rest for 5 minutes before serving.

Serve the chicken and rhubarb sauce over cooked rice, spooning the sauce generously over each portion.