Strawberry-Rhubarb Salad with Mint and Hazelnuts

 

½ C. blanched hazelnuts

2 rhubarb stalks, thinly sliced on the diagonal

2 T. sugar

1 T. Cointreau or fresh orange juice

1 T. fresh lemon juice

2 pounds strawberries, hulled, quartered

¼ C. 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.