Michael Graydon + Nikole Herriott
Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.
Recipe information
Total Time
45 minutes
Yield
8 Servings
Ingredients
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
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop.
Step 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.
Nutrition Per Serving
Calories (kcal) 90 Fat (g) 4.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 3 Total Sugars (g) 8 Protein (g) 2 Sodium (mg) 0