Rhubarb Quick Pickle Chips

The first time I had rhubarb as a vegetable rather than masquerading as a fruit alongside strawberries was in a salad at Restaurant Charlie in Las Vegas. It was a perfect way to highlight the crisp texture and tart flavor of this vegetable as a vegetable. I've been hooked on making rhubarb pickles ever since.

3 tablespoons white wine vinegar
3 tablespoons seasoned rice wine vinegar
3 tablespoons water
½ teaspoon of sugar
1 - ½" wide strip of lime zest (optional)
2 ribs of rhubarb, thinly sliced

Combine the vinegars, water, sugar and lime zest in a bowl or Mason jar and stir to combine. Add the sliced rhubarb and stir. The rhubarb can marinate for as little as an hour or up to a few days. Store in the refrigerator and use on salads, or as a nice nibbly snack.