Yield: 1 servings
|4 tablespoons||Caster sugar; dependant on how|
|; tart the fruit is,|
|; up to 6|
|180 millilitres||Water; (6fl oz)|
|450 grams||Rhubarb; cut into 2 1/2cm (1|
|; inch) (1lb)|
|1||Handful fresh mint leaves|
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.