Rhubarb’s signature tartness is actually brought down by pickling!
Ingredients
4 servings
Special Equipment
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.
Do Ahead
Step 4
Rhubarb can be pickled 1 week ahead. Keep chilled.
Leave a Review
Reviews (2)
Back to TopI love this! This has to be my favourite preparation for rhubarb, and the anise flavour of the fennel really adds a lovely layer - I add the fennel fronds too. I like to mix the rhubarb, celery and fennel to let them marinate in the pickle brine, and serve it over arugula or other salad green which doesn't get overwhelmed by the intense flavour. I think hard-boiled eggs would be a great addition for a complete light summertime meal, adding a creaminess to the tang.
Anonymous
St Louis
7/3/2020
This is delicious and beautiful! I don't like fennel, so I left it out and added more celery.
jansan1
Orange County, CA.
5/30/2017
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