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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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. Ingredients:
3 whole cornish hens (1 1/4-1 1/2 pounds each) |
olive oil, as needed |
salt, to taste |
pepper, to taste |
3 1/4-4 cups chopped rhubarb |
1 cup tomato base barbecue sauce |
1/4 cup water |
Directions:
1. Halve each Cornish game hen lengthwise and twist the wings pieces under.
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. Roast, uncovered,at 375 F (preheated) for 40 minutes.
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. 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. Remove from heat and mash a bit, leaving some chunky bits.
7. Measure out 1 cup of the sauce and place in a gravy boat to serve on the side.
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).
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