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4 servings
suggest servings
| 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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If you were a leprechaun what would use for an umbrella? I'll bet you never pondered that one huh? ...
I found these cookies in an old Butter Flavor Crisco Cookie Collection back in 1989 & have been a believer ever since. Every time I make these there are new converts that want the recipe. They are quick & easy---with the added bonus of tasting great!!!!
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