Rhubarb and mint compote

Yield: 1 servings

Measure 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

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.

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