Rhubarb and mint compote
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
Directions
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.