Pickled Rhubarb Salad

Local rhubarb is bursting out of farms and gardens! Quick-pickling rhubarb stalks adds extra flair and pairs well with local fennel bulbs, celery stalks and leaves, and zingy-but-sweetened red wine vinegar.

Serves 4



2 large rhubarb stalks, sliced diagonal and ¼ inch thick

1 cup red wine vinegar

¼ cup sugar

2 teaspoons salt

1 fennel bulb, thinly sliced

3 celery stalks, thinly sliced diagonal (keep celery leaves for serving)

Extra virgin olive oil

Coarsely ground black pepper



Bring vinegar, sugar and 1 ½ teaspoons salt to a simmer in a small pot. Pack rhubarb in a pint jar, and add hot vinegar mixture. Place lid on jar and put in refrigerator, one hour minimum or overnight.

In a medium bowl, toss fennel, celery and 1 cup of drained rhubarb with 2 tablespoons of the liquid. Add ½ teaspoon salt and a few grinding s of pepper.

Arrange on a platter, garnish with celery leaves and remaining drained rhubarb, drizzle with olive oil and add more ground pepper.