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Turnip and Rhubarb Kraut Recipe-457

Photo by: Joseph De Leo
Comments: 0


Yield: Serves 8 to 10


  • 3 pounds small white turnips
  • 3 tablespoons salt
  • 1 cup cider vinegar
  • 2 pounds fresh rhubarb spears
  • ½ to ¾ cup sugar, depending on the redness of the rhubarb


Peel the turnips and coarsely grate them into a bowl.  Toss with salt and vinegar.  Cover and set aside at room temperature for 1 hour.

Cut the rhubarb into 2-inch pieces.  Cut each piece lengthwise into 3 strips.  Wash in cold water and drain.

Place the rhubarb in a large saucepan and toss with the sugar.  Cook the rhubarb over moderate heat for 5 minutes, or until the rhubarb begins to wilt but still is slightly crisp.

Drain the grated turnips in a colander or strainer, pressing out as much liquid as possible.  Fold the turnips into the rhubarb and cook until heated through.  Serve immediately.

© Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings, and uses 1/2 cup of sugar.

96kcal (5%)
118mg (12%)
35mg (59%)
4mcg RAE (0%)
0mg (0%)
443mg (18%)
0g (0%)
0g (0%)
1mg (3%)

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