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Strawberry Rhubarb Salad with Mint and Hazelnuts

½ cup blanched hazelnuts
2 Rhubarb stalks, thinly sliced on the diagonal
2 Tbsp Sugar
1 Tbsp Cointreau or fresh orange juice
1 Tbsp fresh lemon juice
2 lb strawberries, hulled, quartered
¼ cup torn fresh mint leaves

Preheat oven to 350 degrees. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool, then chop.

Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.