Rhubarb Cornbread Stuffing

This is a great accompaniment for your Easter 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 corn bread 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 tablespoon 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.