BAKED RHUBARB AND APPLES WITH CREAM EARL GREY TEA

BAKED RHUBARB AND APPLES WITH CREAM EARL GREY TEA

* 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 xylitol, pure cane sugar (or normal sugar)

* 1/4 tsp ground cardamom

* 2 tsp loose leaf or 2 bags of Metropolitan Cream Earl Grey tea steeped in 3/4 cup just-boiled water for 3 minutes and then cooled

*Zest of 1-2 oranges

1. Preheat oven to 350 F.

2. Place chopped rhubarb and apple in a medium casserole dish or oven-safe pot.

3. Add remaining ingredients and gently toss. Taste one chunk of apple and one chunk of rhubarb at this stage. They will both be nicely sugar-coated and crisp.

4. Bake uncovered for 15 minutes. Stir and bake an additional 15 minutes. Fruit should be tender.

5. Serve hot with ice cream or let cool (it will thicken) over yogurt, ricotta, oatmeal, etc.

Serves 6