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2 hours
Prep: 10 minutes
Cook: 10 minutes
22 calories per serving view nutrition facts
4 servings
suggest servings
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| 400 | grams | rhubarb | |
| 1 1/2 | dl | sugar | granulated |
| 1 1/2 | dl | white wine | |
| 500 | grams | melon | various kinds |
| 1 | x | mint leaves | fresh |
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.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 2.0g | 8% |
| Sugars 1.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 4% | Vitamin C | 14% | |
| Calcium | 9% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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