Recipe by San Marcos Sunshine
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!
Top Review by askinnycook
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!
- 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
Directions See How It's Made
- 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.