- Course: Side Dish, Vegetable
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 2 Times
- 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 is based on 10 servings, and uses 1/2 cup of sugar.