500 gr sauerkraut
4 sticks of rhubarb cut into chunks
1 tblsp caster sugar
2 tblsp vegetable oil
1 onion sliced
2 sticks of celery thinly sliced
50 gr thick bacon chopped
2 tblsp flour
200ml chicken or vegetable stock
3 tblsp Quark or sour cream
chopped fresh parsley
sea salt & freshly ground pepper
Drain and rinse the sauerkraut well in cold water.
Heat a large heavy saucepan add the the rhubarb and sugar, mix well and caramelise. Remove and set aside.
Wipe out the pan and add the oil, sauté onion, celery and bacon till soft.
Mix in flour and cook for a minute then stir in stock stirring until bubbling
Add sauerkraut and seasoning to taste and cook for 15 mins
Add the rhubarb and simmer for another 10 mins.
Stir in the quark or sour cream plus the parsley and serve.
Note: This is really good served with German sausages. The quark which is almost fat free can be found in most supermarkets.
It is a fresh cheese with a smooth texture, a mild, slightly sour flavour and a white colour used quite a lot in German cooking.
Diane