Ingredients
5 cups chopped fresh or frozen rhubarb (1/2-inch pieces), thawed1/2 cup sugar1 medium onion, chopped1/2 cup butter, divided3 cups crushed corn bread stuffing1/2 cup chopped walnuts
Preparation
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.
