Turnip and Rhubarb Kraut
Updated February 23, 2016 
Serves8 to 10
CostInexpensive
Total Timeunder 2 hours
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
Recipe Courseside dish, vegetable
Dietary Considerationvegan, vegetarian
Five Ingredients or LessYes
Mealdinner, lunch
Taste and Texturecrisp, light, sweet, tart
Type of Dishvegetable
Ingredients
- 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
Instructions
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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.
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Cut the rhubarb into 2-inch pieces. Cut each piece lengthwise into 3 strips. Wash in cold water and drain.
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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.
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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
