Rhubarb & Melon Salad
Yield
4 servingsPrep
10 minCook
10 minReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 400 | grams |
rhubarb
|
|
| 1 ½ | dl |
sugar
granulated |
*
|
| 1 ½ | dl |
white wine
|
*
|
| 500 | grams |
melon
various kinds |
* |
| 1 | x |
mint leaves
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4E+2 | grams |
rhubarb
|
|
| 1.5 | dl |
sugar
granulated |
*
|
| 1.5 | dl |
white wine
|
*
|
| 5E+2 | grams |
melon
various kinds |
* |
| 1 | x |
mint leaves
fresh |
*
|
Directions
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.
