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
• A heatproof 1-pint jar

Instructions

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