Pickled Rhubarb Salad


Pickled Rhubarb Salad

Yield 4

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.


  • 2 large rhubarb stalks, sliced diagonal and ¼-inch thick
  • 1 cup red wine vinegar
  • ¼ cup sugar
  • 2 teaspoons salt
  • 1 fennel bulk, 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 1½ 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.