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. 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.

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

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: Rhubarb can be pickled 1 week ahead. Keep chilled.