Rhubarb Salad with Strawberries, Mint and Almonds

Instructions

1. Preheat oven to 180°C. Layer almonds on a baking sheet, and bake in the oven until golden brow, 8–10 minutes. Let cool, then roughly chop.
2. Meanwhile, mix rhubarb, sugar, orange juice and lemon juice in a casserole. Heat. Once it boils, remove from the heat and transfer in a plate to cool.
3. Then add strawberries, mint, and almonds.
4. Garnish with blueberries if you like to add contrast.

• Servings : 2
• Ready in : 10 Minutes
• Course : Appetizers
• Recipe Type : recipes for spring, recipes for summer, Salads
• Ingredient : Almonds, Blueberries, Lime, Mint leaves, Orange juice, Rhubarb, Strawberry, Sugar