Strawberry-Rhubarb Salad with Mint and Hazelnuts

Strawberry-Rhubarb Salad with Mint and Hazelnuts

Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries. Fresh mint adds the perfect balancestrawberry-rhubarb-salad_1x1

YIELD
Makes 8 servings
ACTIVE TIME
15 minutes
TOTAL TIME
45 minutes

INGREDIENTS

    • 1/2 cup blanched hazelnuts
    • 2 rhubarb stalks, thinly sliced on the diagonal
    • 2 tablespoons sugar
    • 1 tablespoon Cointreau or fresh orange juice
    • 1 tablespoon fresh lemon juice
    • 2 pounds strawberries, hulled, quartered
    • 1/4 cup torn fresh mint leaves
    • PREPARATION

        1. Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop.
        2. Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.
      Cooks’ note: Resist the urge to make the salad the night before, or the rhubarb may become too soft.