Enjoy summer-fresh produce at its peak

Published: Thursday, May 29, 2014 at 02:46 PM.

1 tablespoon orange liqueur or fresh orange juice

1 tablespoon fresh lemon juice

2 pounds strawberries, hulled and quartered

½ cup torn fresh baby arugula leaves

Toast pecans in a 350 degree oven on a rimmed baking sheet, tossing occasionally until a golden brown, about 8-10 minutes. Let cool, and set aside.

In a salad bowl toss rhubarb, sugar, orange liqueur or orange juice, and lemon juice. Let it sit until rhubarb is slightly softened and releases its juices about 30-40 minutes, do not soak for more than an hour or rhubarb will be too soft. Toss in strawberries and arugula. When ready to serve toss in toasted nuts.


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