Quick Pickled Rhubarb Salad

Quick Pickled Rhubarb Salad

One of the best Spring-time delights is seeing my rhubarb patch sprouting. It is one of my favorite foods to eat when in season. We are all familiar with eating rhubarb in pies and other sweet treats. Here's a savoury recipe to pickle rhubarb mellowing out it's tartness to use it in a salad, the sweet - tart combination is a refreshing change to everyday salads.
Servings: 4
Author: Bon Apetit


  • 2 Rhubarb stalks sliced on a diagonal
  • 1 cup Red wine vinegar
  • ½ cup Sugar
  • 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

  • 1 Heatproof 1-pint jar



  • Pack rhubarb into jar. Bring vinegar, sugar, 1½ tsp. kosher salt, and ¾ 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.
  • Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.
  • Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.


Do Ahead: Rhubarb can be pickled 1 week ahead. Keep in the fridge.