Prep 15 mins
Cook 45 mins
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!
- 5 cups fresh rhubarb, cut into 3/4-inch chunks
- 3⁄4 cup sugar (I used half brown, half white)
- 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
- Preheat oven to 325 degrees. Butter a 10" or 12" gratin dish or shallow casserole.
- In a large mixing bowl, toss together the rhubarb and sugar. (I used 2 packs of Dole frozen rhubarb, thawed and patted dry).
- 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.
- 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?).
- Bake until the rhubarb juices are bubbling and crumbs are lightly browned, 40-45 minutes. Serve at once.
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!
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.