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. Annica
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4mg||0 %|
|Potassium 288.1mg||8 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 8.4g|
|Protein 0.9g||1 %|
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Calories per serving: 43
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