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This is wonderful alongside chicken, turkey or ham!
5 cups chopped fresh or frozen
rhubarb (1/2-inch pieces), thawed
1/2 cup granulated sugar
1 medium onion, chopped
1/2 cup butter or margarine, divided
3 cups cornbread stuffing
1/2 cup chopped walnuts
In a large bowl, toss rhubarb and sugar; set aside.
In a skillet over medium heat, saut� 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 2-quart shallow baking dish. Bake, uncovered, at 325 degrees F for 40 to 45 minutes or until stuffing is heated through and top is lightly browned.
Serve warm.
Yields 6 to 8 servings.
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