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Baked Rhubarb and Apples with Earl Grey Tea, Cardamom, and Orange Zest


3 cups roughly chopped (1-inch pieces) rhubarb, from about 6 long thin ribs (just under 1 lb)
3 cups roughly chopped (1-inch pieces) apple, from 2 peeled apples (I used Golden Delicious which keeps its shape well)
Juice of 1 lemon
1/2 cup plus 2 tablespoons coconut sugar (or normal sugar)
1/4 tsp ground cardamom
2 tsp loose leaf or 2 bags of Earl Grey tea steeped in 3/4 cup just-boiled water for 3 minutes and then cooled (I used Earl Grey Cream loose leaf tea)
Zest of 1-2 oranges



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