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Scalloped Rhubarb

This recipe is adapted from Cold-Weather Cooking by Sarah Leah Chase (Workman Publishing Co. 1990). She suggests serving it with roast spring chicken.

5 cups fresh rhubarb, cut into 3/4-inch chunks

1/2 cup sugar

8 tablespoons (1 stick) unsalted butter

1 medium onion, chopped

3 cups cornbread crumbs

1/2 cup walnut pieces, chopped

1/4 cup cassis liqueur

Preheat the oven to 325 degrees. Butter a 10- or 12-inch gratin dish or shallow casserole.

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

Melt 2 tablespoons of the 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 tablespoons butter in the skillet and add it to the rhubarb mixture along with the cornbread crumbs and walnuts. Stir to combine well.

Spread the mixture in the prepared dish. Drizzle the cassis evenly over the top. Bake until the rhubarb juices are bubbling and the crumbs are lightly browned, 40-45 minutes. Serve immediately.

Makes 6 to 8 servings.

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