Ingredients
1 pound rhubarb
1 cup sugar
1 sprig mint
Preparation
Wash, trim and chop the rhubarb. Put it in a pan, cover with the sugar, and allow to stand for 2 hours.
Bring to the boil, then cook, stirring constantly, until it thickens, about 30 minutes.
Add the mint and cook 5 minutes more.
Pour into a bowl or jar and allow to cool.
