5 c. fresh rhubarb, cut into 3/4" chunks
3/4 c. sugar
8 tbsp. (1 stick) unsalted butter
1 med. onion, chopped
3 c. Pepperidge Farm herb seasoned stuffing crumbs
1/2 c. walnut pieces, chopped
1/4 c. water

1. Preheat oven to 325 degrees. Butter a 10" or 12" shallow casserole dish.

2. In large mixing bowl, toss together the rhubarb and the sugar.

3. Melt 2 tablespoons of butter in a medium skillet over medium heat. Add onion and saute until quite soft. Remove from skillet and combine with rhubarb. Melt remaining 6 tablespoons of butter and add to rhubarb mixture along with stuffing crumbs and walnuts. Stir to combine well.

4. Spread mixture in prepared dish. Drizzle water over top. Bake until the rhubarb juices are bubbling and the crumbs are lightly browned, 40 to 45 minutes. Serve at once. Makes 6 to 8 servings.

Tastes great with roast chicken.