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

Instructions

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.