Skip to main content

Quick-Pickled Rhubarb Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant quick-pickled rhubarb salad offers a sophisticated blend of tart, sweet and savoury notes. By briefly steeping the rhubarb in a sweetened red wine vinegar brine, the stalks lose their sharp edge while retaining a satisfying crunch. Paired with thinly sliced fennel and celery, this vegan dish provides a refreshing contrast of textures that works beautifully as a light lunch or a palate-cleansing starter for a spring dinner party.

Preparing the rhubarb in advance makes this recipe an effortless addition to your weekly meal plan, as the pickles will keep well in the fridge for up to a week. The pickling liquid itself doubles as a bright dressing, requiring only a drizzle of good quality olive oil to finish. It is a nutritious, low-fat option that highlights how seasonal British produce can be transformed with simple pantry staples.

In this article:

Continue reading below

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

How to make Quick-Pickled Rhubarb Salad

Back to contents

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.

Disclaimer

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.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.