Scalloped Rhubarb

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 5 cups fresh rhubarb, cut into 3/4-inch chunks
• 3/4 cup sugar (i used half brown, half )
• 8 tablespoons unsalted butter (1 stick)
• 1 medium onion, chopped
• 3 cups cornbread stuffing mix (pepperidge farm)
• 1/2 cup chopped walnuts
• 1/2 cup cassis liqueur

Recipe

• 1 preheat oven to 325 degrees. butter a 10" or 12" gratin dish or shallow casserole.
• 2 in a large mixing bowl, toss together the rhubarb and sugar. (i used 2 packs of dole frozen rhubarb, thawed and patted dry).
• 3 melt 2 t. butter in a medium skillet over medium high heat. add the onion and saute until quite soft, 10-15 minutes. remove the onion from the skillet and combine with the rhubarb. melt the remaining 6 t. of butter in the skillet and add it to the rhubarb mixture along with the corn bread crumbs and walnuts. stir well to combine.
• 4 spread the nixture in the prepared dish. drizzle the cassis evenly over the top. (if you don't have cassis, use any berry flavored liqueur or maybe even apple juice?).
• 5 bake until the rhubarb juices are bubbling and crumbs are lightly browned, 40-45 minutes. serve at once.