Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries. Fresh mint adds the perfect balance
Makes 8 servings
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
Preheat oven to 350°. 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 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.