SCALLOPED RHUBARB
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!
Provided by San Marcos Sunshine
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 521.6, Fat 21.9, SaturatedFat 10.4, Cholesterol 40.7, Sodium 8, Carbohydrate 32.7, Fiber 2.8, Sugar 27.1, Protein 2.8
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