Name: Potage De Fruits Glaces (Iced Fruit Soup)
Ingredients: 1/2 lb Rhubarb (about 6 stalks), cut into 1-inch pieces; 1/3 c Sugar; 1/4 c Water; 2 ts Lemon juice; 1 Lime, juice of; 4 Ripe bananas, sliced; 2 c Fresh or frozen orange juice; 1/3 c Light rum, optional; 10 dr Red food coloring (about 10 or so, optional); 1 Eating apple, peeled, cored and cut into 1/4-inch dice; 2 sl Lime, cut in half, to garnish (up to 3); Crushed ice, to surround serving cups

If we have deep-seated fears that God does not really love us (as many Christians have), we can only go so far in growing nearer to God. There will come a point at which we will fear to trust Him any further because we cannot be sure of His love. When we look at ourselves, or our own faith, or our circumstances we will never be free from those lurking fears. Satan will see to that. But when we lift up our eyes and look on the cross we find the final persuasion that God is gracious towards us. How can He be against us when all His wrath against us fell upon Christ? How can He fail to care for us when He gave the only Son He had for our sake? How can we doubt Him when He has given us evidence of His love sufficient to banish all doubts?

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
	Jewish		4	Servings

INGREDIENTS

1/2	lb	Rhubarb (about 6 stalks), cut into 1-inch pieces
1/3	c	Sugar
1/4	c	Water
2	ts	Lemon juice
1		Lime, juice of
4		Ripe bananas, sliced
2	c	Fresh or frozen orange juice
1/3	c	Light rum, optional
10	dr	Red food coloring (about 10 or so, optional)
1		Eating apple, peeled, cored and cut into 1/4-inch dice
2	sl	Lime, cut in half, to garnish (up to 3)
		Crushed ice, to surround serving cups

INSTRUCTIONS

This is a refreshing soup to be served in bowls nestled in ice. Try it as a
first course or dessert.  It is especially good at a brunch.  This soup has
everything going for it except its color .... a subdued gold that doesn't
match its upbeat flavor.  A few drops of red food coloring will give it
life.
Preheat oven to 325 degrees. Clean and cut the rhubarb into 1-inch lengths.
Place the pieces in a heavy saucepan.  In a separate saucepan, heat the
sugar and water and stir to dissolve the sugar. Cook to a light syrup
without stirring, about 5 minutes. Remove from the heat and allow to cool.
Place the rhubarb and sliced bananas in the blender work bowl.  Puree the
mixture until smooth.  Mix in the orange juice and the rum, if using it. If
the soup needs color, blend in 8 to 10 drops of red food coloring.  Stir in
the apple.
Serve in chilled bowls, preferably glass, surrounded with crushed ice.
Float half of a very thin slice of lime on the top of each bowl.
Posted to JEWISH-FOOD digest V96 #50
Date:   Apr  5, 1995
From: Ruth Heiges <heiges@post.tau.ac.il>

A Message from our Provider:

“You’re not God’s judge. One day you’ll discover it’s the other way around”