Turnip and Rhubarb Kraut

• 3 pounds small white turnips
• 3 tablespoons salt
• 1 cup cider vinegar
• 2 pounds fresh rhubarb spears
• 1/2 to 3/4 cup sugar, depending on the redness of the rhubarb

1. Peel the turnips and coarsely grate them into a bowl.
2. Toss with salt and vinegar.
3. Cover and set aside at room temperature for 1 hour.
4. Cut the rhubarb into 2-inch pieces.
5. Cut each piece lengthwise into 3 strips.
6. Wash in cold water and drain.
7. Place the rhubarb in a large saucepan and toss with the sugar.
8. Cook the rhubarb over moderate heat for 5 minutes, or until the rhubarb begins to wilt but still is slightly crisp.
9. Drain the grated turnips in a colander or strainer, pressing out as much liquid as possible.
10. Fold the turnips into the rhubarb and cook until heated through.
11. Serve immediately.

white turnips, salt, cider vinegar, fresh rhubarb, sugar

Taken from www.cookstr.com/recipes/turnip-and-rhubarb-kraut (may not work)