Israeli Fruit Soup recipe

2 oranges, peeled
2 stalks rhubarb, cut into 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.