Recipe - Rhubarb Corn Bread Stuffing

5 cup Chopped fresh rhubarb OR
frozen rhubarb; thawed
One half cup Sugar
1 md Onion; chopped
One half cup Butter; divided
3 cup Corn bread stuffing
One half cup Chopped walnuts

In a large bowl, toss rhubarb and sugar; set aside. In a skillet over
medium heat, saute onion in 2 tablespoons butter until tender; add to
rhubarb mixture. Stir in stuffing and walnuts. Melt the remaining butter;
pour over the stuffing mixture and toss lightly. Spoon into a greased
2quart shallow baking dish. Bake, uncovered, at 325 degrees for 40 to 45
minutes or until stuffing is heated through and top is slightly browned.
Serve warm. Yield: 6 to 8 servings. Formatted by Lynn Thomas
dcqp82a@prodigy.com. Source: Taste of Home April/May 1998. Lynn's notes:
Made this for Easter 1998; I used 2 cups fresh chopped rhubarb. This was a
wonderful recipe and a good compliment to the ham.

Recipe by: Taste of Home

Posted to TNT Recipes Digest by LYNN_THOMAS LYNN_THOMAS@prodigy.net on
Apr 12, 1998