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    You are in: Home / Recipes / Scalloped Rhubarb Recipe
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    Scalloped Rhubarb

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    San Marcos Sunshine's Note:

    Cookbook author Sarah Lee Chase calls this a serendipitous scramble of corn bread, rhubarb & walnuts or an absolute must with roast spring chicken. In any case, it was a hit at our annual Easter gala!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325 degrees. Butter a 10" or 12" gratin dish or shallow casserole.
    2. 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. 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. 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. 5
      Bake until the rhubarb juices are bubbling and crumbs are lightly browned, 40-45 minutes. Serve at once.

    Ratings & Reviews:

    • on March 04, 2012

      Just realized that I hadn't rated this-have made it 3 times in the last year. Have made it twice with apple juice and once with the cassis. We liked the juice much better, which is surprising, since I love adding booze to most food-makes everything taste better. It's really a different, tasty way to serve rhubarb, and I like that it can be readied in advance. Also realized that this same person posted the Silver Palate Stuffing/Dressing recipe that I absolutely love. Thanks for the great recipes-they are both in my celebration files!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2006

      55

      This was delicious....I always like fruit in a recipe I did use frozen rhubarb that measured 8 cups before freezing, drained all the juices in a colander and used as per the recipe. Also used large half brown sugar and small half white sugar. Prepared it the night before, without the apple juice and let sit in the fridge. Baked it at the potluck as per the recipe. The response wasterrific and I will definitely use this recipe again, but I will try with the Spenda half brown sugar instead of pure sugar.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Scalloped Rhubarb

    Serving Size: 1 (180 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 521.6
     
    Calories from Fat 197
    37%
    Total Fat 21.9 g
    33%
    Saturated Fat 10.3 g
    51%
    Cholesterol 40.7 mg
    13%
    Sodium 7.9 mg
    0%
    Total Carbohydrate 32.6 g
    10%
    Dietary Fiber 2.7 g
    11%
    Sugars 27.1 g
    108%
    Protein 2.7 g
    5%

    The following items or measurements are not included:

    cornbread stuffing mix

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