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.