Place roast in shallow pan. Roast at 350°F until temperature on meat thermometer reaches 155°F, about 1-1/2 hours. Remove roast from oven. Let stand 10 minutes before slicing to serve.
Meanwhile, combine cooked ground pork, bread cubes, broth, walnuts, onion, celery and seasonings; mix well. Combine rhubarb and sugar in medium saucepan; bring to a boil. Pour over bread mixture; mix lightly. Spoon into buttered 2-quart casserole. Cover; bake at 350°F for 1-1/2 hours. Serve with pork roast.
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