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Thinly slice the rhubarb and place it in a jar along with a strip of lemon zest.
In a saucepan, combine sugar, water, red wine vinegar, and a pinch of salt. Heat this mixture until the sugar dissolves.
Pour the warm brine over the rhubarb in the jar and allow it to sit for 24 hours to pickle.
For the dressing, pulse the pickled rhubarb, jalapeno, lime juice, and shallot in a food processor, then let it rest to release its juices.
To prepare the salad, mix the thinly sliced rhubarb with celery and radishes as the base.
Incorporate feta cheese, additional celery, and cilantro to complement the tartness of the rhubarb.
Finally, drizzle the rhubarb dressing over the salad and toss to combine.