Name: Quick-Pickled Rhubarb Salad
Yield: 4 servings
Ingredients: 2 rhubarb stalks, sliced on a diagonal; 1 cup red wine vinegar; ½ cup sugar; 1½ 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

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Alex Lau

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

Recipe notes