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Epicurious
Bon Appétit

Quick-Pickled Rhubarb Salad

By Lily Freedman

5.0

(2)

Image may contain Dish Food Meal Salad Plant and Platter
Photo by Alex Lau

Rhubarb’s signature tartness is actually brought down by pickling!

Recipe information

  • Yield

    4 servings

Ingredients

2 rhubarb stalks, sliced on a diagonal
1 cup red wine vinegar
1/2 cup sugar
1 1/2 teaspoons kosher salt, plus more
1 fennel bulb, halved, cored, very thinly sliced
3 celery stalks, thinly sliced on a diagonal, plus celery leaves for serving
Olive oil (for drizzling)
Freshly ground black pepper

Special Equipment

A heatproof 1-pint jar

Preparation

  1. Step 1

    Pack rhubarb into jar. Bring vinegar, sugar, 1 1/2 tsp. kosher salt, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.

    Step 2

    Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.

    Step 3

    Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.

  2. Do Ahead

    Step 4

    Rhubarb can be pickled 1 week ahead. Keep chilled.

TagsSaladRhubarbFruitCeleryVegetableFennelRoot VegetableSideLunchDinnerDairy FreeNut FreeVeganVegetarianMake AheadEasySimmerPickle & PreserveEasterSpringSummerBon Appétit

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