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Strawberry-Rhubarb Salad with Mint and Hazelnuts

Name: Strawberry-Rhubarb Salad with Mint and Hazelnuts
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

A small grocery run gets this on the table.

Ingredients

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directions

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.

Recipes sourced from Epicurious.com.

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