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This distinctive stuffing is awesome alongside ham, chicken or turkey. I've been a rhubarb fan since I was a girl, so when a friend suggested this recipe, I had to try it. Now when I serve this side dish, my guests are usually curious about my special ingredient...and they love it!
-Kathy Petrullo, Long Island City, New York
This recipe is:
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (3/4 cup) equals 305 calories, 17 g fat (7 g saturated fat), 31 mg cholesterol, 360 mg sodium, 35 g carbohydrate, 3 g fiber, 5 g protein.
Originally published as Rhubarb Corn Bread Stuffing in
Taste of Home
April/May 1998, p25
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