Spring is an incredible time for fresh fruit, vegetables and herbs! Ah, the seasonal produce offers so many great options.
Thanks to my Mom, I love strawberry-rhubarb combos! Here’s a fun recipe…
Inspired from bon appétit
Ingredients:
- 1/4 cup hazelnuts
- 1/4 cup pecans
- 2 rhubarb stalks, thinly sliced
- 2 tablespoons honey
- 1 tablespoon fresh orange juice
- 1 tablespoon fresh lemon juice
- 2 pounds strawberries, hulled, quartered
- 1/4 cup torn fresh mint leaves
- Drizzle of fresh olive oil and pinch of salt
Directions:
- Preheat oven to 350°. Toast hazelnuts and pecans on a baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop.
- Toss rhubarb, honey, orange juice, 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. Drizzle olive oil to preference and mix with pinch of salt.
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