Delicious & Easy
Crunchy Pickled Rhubarb Slaw
Make the Pickled Rhubarb
Cut rhubarb into 3 inch long pieces. Pack rhubarb, peppercorns, mustard seeds, and red pepper flakes into a jar.
Bring vinegar, sugar, salt and 1 cup of water to a boil in a small saucepan, stirring to dissolve. Pour hot brine over rhubarb & spices into the jar. Cover and chill until cold, at least 1 hour.
Make the Crunchy Pickled Rhubarb Slaw
In a medium bowl, whisk together the pickling liquid, olive oil, and grainy mustard.
In a serving bowl toss sliced rhubarb, fennel, celery, cabbage with dressing and a big pinch of salt.
Garnish with celery leaves and fennel fronds, finish with freshly ground black pepper.