Place rhubarb, peaches, and plums in an eight-quart pot. Add water to cover fruit. Add sugar and bring to a boil. Cook for one hour over low heat. Cool.

Blend fruit to liquify. Reheat and add water to obtain six quarts. Add lemon juice and cherries. Cook for 20 minutes or until cherries are tender. 

Beat eggs until frothy. Slowly, add a stream of hot soup to eggs, stirring vigorously to prevent eggs from curdling. Pour liquid back into pot of soup. Chill.