Recipe Rhubarb and Radish Pickles

This Ukrainian recipe goes well with grilled fish. Rhubarb's already tangy flavor gains nuance.

Serves: 2

INGRÉDIENTS

• Juice of 1 large lemon
• 2 teaspoons sugar
• 1 fennel bulb
• 5 ounces (150 g) rhubarb
• 5 oz (150 g) radishes
• Sea salt flakes and freshly ground black pepper

PRÉPARATION

1. Mix the lemon juice with the sugar and a little salt and pepper in a medium ceramic or glass bowl.
2. Trim the fennel bulb and remove the tough outer stems. Reserve the fennel fronds. Slice the fennel, rhubarb, and radishes as thinly as possible. Immediately toss them in the seasoned lemon juice to prevent oxidation and to lightly marinate them. Let them sit for 10 minutes, then add the fennel fronds and serve.