It’s rhubarb season, and, if you know what rhubarb is, I know what you’re thinking: pie, pie, pie.

I hadn’t heard of rhubarb until I was 19 years old. That was the year I got to share a slice of strawberry-rhubarb pie with my friend Clara. That little piece of pie was delicious and life-changing. I’m serious. It helped me get a job, start dating Devin, and find myself in a perpetual pie contract. So yes, I know how good strawberry-rhubarb pie can be.

But rhubarb is bountiful. It grows and grows and grows, and if all you’re doing is putting it in pie, you’re missing out.

My first venture beyond rhubarb pie was this upside-down cake, which I highly recommend.

Next I started putting it in salads. I’ve tried tons of salad recipes, most of which call for pickled rhubarb. And last spring, I figured out my favorite way to pickle it. A few people have asked for the recipe, so I’m sharing it here (though really, it is so easy, it hardly qualifies as a recipe. Perfect for summer!).

Quick-Pickled Rhubarb

Ingredients:
• 2–3 rhubarb stalks (depending on their size)
• 1 cup apple cider vinegar
• 1/4 cup sugar
• 1/4 cup water

Instructions:
1. Slice the rhubarb in half-inch pieces
2. Place in a container that has a lid (I like to use a pint jar because the lid seals tightly).
3. Pour in the sugar, vinegar, and water.
4. Shake up the jar.
5. Make sure the rhubarb is completely covered. If you need, add a little more vinegar/water.
6. Leave in fridge for at least 2 hours (1.5 if you’re really hungry––but the longer it marinates, the better it tastes.
7. Serve with your favorite salad.

If you need a salad recipe to go with this, I like to use kale chiffonade, millet, strawberries, and toasted hazelnuts. Between the strawberries and the rhubarb, I don’t usually use a dressing, but you could always make a strawberry balsamic vinaigrette, if you’re feeling fancy.