Quick-Pickled Rhubarb Salad

Ingredients for Quick-Pickled Rhubarb Salad

• 2 rhubarb stalks, sliced on a diagonal

• 240ml red wine vinegar

• 120ml 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

• A heatproof 1-pint jar

Pack rhubarb into jar. Bring vinegar, sugar, 1 1/2 teaspoons kosher salt, and 180ml 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, 100g drained pickled rhubarb, and 2 tablespoons 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.

Rhubarb can be pickled 1 week ahead. Keep chilled.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.