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.

½ cup blanched hazelnuts
2 stalks rhubarb, thinly sliced on the diagonal
2 Tbsp. sugar
1 Tbsp. Cointreau or orange juice, freshly squeezed
1 Tbsp. lemon juice, freshly squeezed
2 lbs strawberries, hulled, quartered
¼ cup fresh mint leaves, torn

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

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.

Makes 8 servings.

Cooks' Notes: Resist the urge to make the salad the night before, or the rhubarb may become too soft.