Strawberry-Rhubarb salad with mint and hazelnuts

Summer is fantastic season where fresh fruit and vegies come out for you to add to unforgettable barbeques, summer salads and fresh deserts. Here are just a couple examples of things you can do that are definitely bound to impress your guests and maybe even yourself.


½ 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
¼ 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.

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