crown roast of pork with walnut rhubarb stuffing

Ingredients For crown roast of pork with walnut rhubarb stuffing

• 1

  (8-9 lb.) crown roast of pork
• salt, to taste
• ground black pepper, to taste
• STUFFING:
• 1 lb

  ground pork, cooked and crumbled
• 5 c

  dry bread cubes
• 1 can

  (14-1/2 oz.) chicken broth
• 1/2 c

  chopped onion
• 1/2 c

  chopped celery
• 1 c

  walnut halves, toasted
• 1 tsp

  salt
• 1/4 tsp

  cinnamon
• 1/4 tsp

  allspice
• 1/8 tsp

  ground black pepper
• 2 c

  sliced fresh or frozen rhubarb, thawed
• 1/2 c

  granulated sugar