Rhubarb And Melon Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Desserts, Fruits | 4 | Servings | |
INGREDIENTS
| 400 | g | Rhubarb |
| 1 1/2 | Granulated sugar | |
| 1 1/2 | White wine | |
| 500 | g | Melon of various kinds |
| Fresh mint leaves |
INSTRUCTIONS
Cut the rhubarb in 2 cm (about 1 inch) pieces. Put in a sauce pan together with sugar and white wine. Let the rhubarb melt in low heat. Chill. Make melon balls, or cut in pieces. Put the melon and chopped mint leaves into the sauce pan and mix with the rhubarb. Chill for a couple of hours. Put the salad in small bowls and garnish with fresh mint leaves. Serve with Lemon sticks. Annica
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Nutrition (calculated from recipe ingredients)
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Calories: 22
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4.2mg
Potassium: 292.6mg
Carbohydrates: 4.7g
Fiber: 1.9g
Sugar: 1.1g
Protein: <1g