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Rhubarb & Melon Salad

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

10 min

Ready

2 hrs
Low 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
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1 ½ dl sugar
granulated
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1 ½ dl white wine
* Camera
500 grams melon
various kinds
*
1 x mint leaves
fresh
* Camera

Ingredients

Amount Measure Ingredient Features
4E+2 grams rhubarb
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1.5 dl sugar
granulated
* Camera
1.5 dl white wine
* Camera
5E+2 grams melon
various kinds
*
1 x mint leaves
fresh
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 229% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 2g
Vitamin A 4% Vitamin C 14%
Calcium 9% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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