6-8 lg. slices white bread
8 oz. rhubarb
8 oz. black currants (or blueberries or red currants)
6 tbsp. water
8 oz. sm. strawberries
8 oz. raspberries

Cut crusts off bread. Reserve 1 slice for top. Use remainder to line base and sides of 2 pint basin or dish. Put the rhubarb, cut in 1/2 inch slices, and black currants into a saucepan, add sugar and water. Bring to boil, simmer until barely tender.