Instructions: In a large bowl, toss rhubarb and sugar; set aside. In a skillet over medium heat, saute onion in 2 tablespoons butter until tender; add to rhubarb mixture. Stir in stuffing and walnuts. Melt the remaining butter; pour over the stuffing mixture and toss lightly. Spoon into a greased 2-quart shallow baking dish. Bake, uncovered, at 325 degrees for 40 to 45 minutes or until stuffing is heated through and top is slightly browned.

Serve warm.

Yield: 6 to 8 servings.

Made this for Easter 1998; I used 2 cups fresh chopped rhubarb. This was a wonderful recipe and a good compliment to the ham.

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