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Israeli Fruit Soup
2 oranges, peeled
2 stalks rhubarb, cut in pieces
4 slices fresh pineapple
1 cup strawberries
1 cup pitted cherries
6 cups water
1 cup brown sugar or honey
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons lemon juice
1 cup sour cream
Combine all the ingredients except the sour cream. Adjust to taste. Simmer, covered, about 20 minutes, or until the fruit is tender. Puree or force through a sieve. Chill.
Add sour cream before serving.
