Name: Very Berry Compote
Ingredients: 1 Bag frozen rhubarb OR 2 - 3 fresh stalks; 1 Bag unsweetened frozen strawberries; 1 Bag unsweetened frozen blueberries; 1 Bag unsweetened frozen raspberries; (optional); 3 Apples or pears; peeled and diced, up to 4; 1 tb Lemon juice; 1 ts Cinnamon or allspice; 1/3 c Sugar; (use more or less, depending on taste); 1/2 c Water; (depending on how much liquid is desired), up to 3/4

I would propose that the subject of the ministry of this house, as long as this platform shall stand, shall be the person of Jesus Christ. I am never ashamed to avow myself a Calvinist, but if I am asked to say what is my creed, I think I must reply, “It is Jesus Christ.” The body of divinity to which I would pin and bind myself forever, God helping me, is Christ Jesus, who is the sum and substance of the gospel, who is Himself all theology, the incarnation of every precious truth, the all-glorious personal embodiment of the way, the truth, and the life.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
	Jewish		1	servings

INGREDIENTS

1		Bag frozen rhubarb OR 2 – 3 fresh stalks
1		Bag unsweetened frozen strawberries
1		Bag unsweetened frozen blueberries
1		Bag unsweetened frozen raspberries; (optional)
3		Apples or pears; peeled and diced, up to 4
1	tb	Lemon juice
1	ts	Cinnamon or allspice
1/3	c	Sugar; (use more or less, depending on taste)
1/2	c	Water; (depending on how much liquid is desired), up to 3/4

INSTRUCTIONS

source: "Tam Tov II", The Sarah Gordon Sisterhood of the Rabbinical
Seminary of America (1992)
Place all ingredients in a large pot and bring to a boil. Simmer over a low
flame for 20 - 30 minutes. Tastes great cold!
Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Jan
3, 1999, converted by MM_Buster v2.0l.

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