Stuffed Rock Cornish Game Hens With Rhubarb Sauce - cooking recipe

Ingredients

4 lbs Cornish hens
salad oil
1 cup chopped onion
1 cup chopped celery
8 ounces herb seasoned stuffing mix
1 teaspoon salt
RHUBARB SAUCE
1 1/4 lbs rhubarb, cut up (or 2 cups frozen rhubarb)
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup sugar

Preparation

Preheat oven to 375\u00b0F.
Remove giblets and necks from hens. Rinse and drain well. Tuck neck skin of each hen under wings to secure it.
In 10-inch skillet over medium heat, in 1/4 cup hot salad oil, cook onion and celery until golden, about 10 minutes. Meanwhile, prepare stuffing mix as label directs; stir into onion mixture. Lightly spoon mixture into hens. Tie legs and tail of each hen together.
Brush hens generously with oil; sprinkle with salt. Place, breast side up, on rack in open roasting pan. Roast at 375\u00b0F for 1 1/4 hours or until a leg can be moved easily up and down.
Meanwhile, prepare Rhubarb Sauce. In 2-quart saucepan over medium heat, heat rhubarb, water, salt and cinnamon to boiling; cover. Reduce heat to low; cook 5-8 minutes for until rhubarb is tender, stirring frequently. Stir in sugar. Baste hens frequently with sauce during last 30 minutes of roasting. Remove strings. Serve with remaining sauce.