Rhubarb Corn Bread Stuffing Recipe
For Ham, Chicken or Turkey

This Rhubarb Corn Bread Stuffing Recipe makes a delicious, unique stuffing for alongside ham, chicken or turkey for Easter Dinner, Thanksgiving Dinner, Christmas Dinner, or any dinner!

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Even those who claim they do not like rhubarb will be surprised when they find out that rhubarb is a key ingredient in this delicious stuffing recipe.

You can use fresh or frozen rhubarb for this stuffing recipe.

Ingredients

Note - If you are using frozen rhubarb for this recipe, thaw it in a sieve placed over a bowl, and discard the excess liquid.

5 cups chopped (1 - 1 1/2" size pieces) fresh or frozen rhubarb
1/2 cup granulated sugar
1 medium size onion, chopped
1/2 cup butter or margarine, divided
3 cups corn bread stuffing
1/2 cup chopped walnuts

Directions

Add the chopped rhubarb and the granulated sugar to a large size bowl, and toss. Set aside.

In a pan, over medium heat, saute the onion in 2 tbsp. butter, until tender, then add the onions to the rhubarb/sugar mixture.

Add the walnuts and the corn bread stuffing to the rhubarb mixture in the bowl, and stir gently just to combine.

Melt the remaining butter, and pour it over the rhubarb mixture, and toss lightly.

Spoon the mixture into a greased, 2 quart shallow baking dish.

Bake the rhubarb corn bread stuffing at 325° F for about 40 - 45 minutes or until the stuffing is heated through and the top of the stuffing is lightly browned in colour.

Serve warm alongside prepared ham, chicken or turkey.

Makes 6 - 8 servings.

Did you Know?

Although it is often "treated" as a fruit and baked into pies, squares, tarts, and cakes, the fact is rhubarb is a vegetable, not a fruit.

In addition to baking with rhubarb, rhubarb is used as a vegetable side-dish by stewing rhubarb, baking rhubarb, or used in a dinner with chicken/turkey, beef, pork, lamb or fish.

I believe rhubarb is the most versatile of all vegetables. It is also the easiest vegetable to grow!

We grow a large patch of rhubarb which provides an amazingly large harvest (with little to no maintenance of the patch!).

The rhubarb I do not use fresh is frozen for use in the winter.

We make a recipe with rhubarb weekly, most often in the form of a healthy side dish of stewed rhubarb!