Slice the ends off the rhubarb stalks. If any stringy peel starts to come off, discard the peel. Finely dice the rhubarb into bite-sized pieces.

In a large bowl, toss the diced rhubarb with the maple syrup, orange zest, orange juice, and lemon juice. Allow to marinate for 30 to 60 minutes (I recommend leaving it in the fridge if your kitchen is quite warm).

Meanwhile, preheat oven to 350F°F/177°C. Spread the hazelnuts and almonds on a baking sheet and toast for 8-10 minutes, until golden brown. Once cool, finely chop the nuts. Alternatively, you can toast the nuts in a skillet over medium heat and toss occasionally until golden brown.

Meanwhile, de-stem the strawberries, then slice into quarters. Slice the peaches into wedges. You can leave the peel on or off (refrigerating peaches makes it easier to slice ripe peaches).

Toss the quartered strawberries, sliced peaches, slivered mint and basil, and the toasted nuts with the marinated rhubarb. Taste for seasonings and adjust accordingly.