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.
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.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/pickled-rhubarb-salad/