Pickled Rhubarb

by Vicki Brunsvold, Tastemaker in Residence

Rhubarb

Ingredients
2 stalks rhubarb, thinly sliced for about 1 cup
1 cup red wine vinegar
1/2 cup sugar    
1-1/2 tsp kosher salt
3/4 cup water

Instructions

1. Put rhubarb in heatproof jar
2. In small saucepan bring the remaining ingredients to a boil, stirring to dissolve sugar and salt
3. Pour over rhubarb in jar, cover and chill for at least an hour or make day ahead

Salad

Ingredients
Fresh greens
Fresh Burrata
Thinly sliced radishes
Steamed snap peas
Salted, roasted pistachios

Instructions

1. Garnish each salad with drained rhubarb