Scalloped Rhubarb


5 cups fresh rhubarb (cut into 3/4 inch chunks)

3/4 cup sugar

8 tablespoons (1 stick) unsalted butter

1 medium onion, chopped

3 cups Pepperidge Farm corn-bread stuffing crumbs (I was unable to find this brand and used another similar product)

1/2 cup walnut or pecan pieces, roughly cut  in largish pieces

1/4 cup cassis liqueur


Preheat oven to 325° F.

Butter a 10 or 12 inch gratin dish or shallow casserole. In a mixing bowl toss together the rhubarb and sugar.

Melt 2 tablespoons of the butter in a medium skillet over medium high heat. Add the onion and sauté until quite soft, about 10-15 minutes.Remove the onion from the skillet and combine with the rhubarb. Melt the remaining 6 tablespoons of butter and add to it the rhubarb and the corn bread crumbs and nuts. Stir to combine well.Spread the mixture in the prepared dish.

Drizzle the cassis evenly over the top and bake until the rhubarb juices are bubbling and the crumbs are lightly browned, 40 to 45 minutes. Serve immediately.Serves 6-8.

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By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com

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