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

PREPARATION:

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.

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