Ingredients Jump to Instructions ↓

  1. 5 cups chopped fresh or frozen rhubarb (1/2-inch pieces), thawed

  2. 1/2 cup sugar

  3. 1 medium onion, chopped

  4. 1/2 cup butter, divided

  5. 3 cups crushed corn bread stuffing

  6. 1/2 cup chopped walnuts

Instructions Jump to Ingredients ↑

  1. In a large bowl, toss rhubarb and sugar; set aside. In a large skillet, saute onion in 2 tablespoons butter until tender; add to rhubarb mixture. Stir in stuffing and walnuts. In a small skillet, melt the remaining butter over medium heat; pour over the stuffing mixture and toss lightly. Spoon into a greased 2-qt. shallow baking dish. Bake, uncovered, at 325° for 40-45 minutes or until stuffing is heated through and top is lightly browned. Serve warm. Yield: 6-8 servings.


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