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Rhubarb And Mint Compote

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CATEGORY CUISINE TAG YIELD
Fruits Tessa’s, Tastebuds 1 servings

INGREDIENTS

4 tb Caster sugar; dependant on how
; tart the fruit is,
; up to 6
180 ml Water; (6fl oz)
450 g Rhubarb; cut into 2 1/2cm (1
; inch) (1lb)
1 Handful fresh mint leaves

INSTRUCTIONS

Dissolve the sugar in the water and then boil down hard to form a thicker
syrup. Add the rhubarb pieces and cook very gently until softened but still
with a bite. Cool.
When cool add a good handful of freshly chopped mint leaves and taste.
Converted by MC_Buster.
Per serving: 71 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g
Protein; 15g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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