400 g  Rhubarb
1 1/2 dl Granulated sugar
1 1/2 dl White wine
500 g  Melon of various kinds
Fresh mint leaves

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