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Easy Chai Spiced Rhubarb Blueberry Sauce

Chai Spiced Blueberry Rhubarb Sauce is sweet, tangy, and has a subtle hit of warm, comforting Chai tea. Roasted to perfection, this sauce is the ultimate lazy summer dessert.
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Course Dessert

Equipment

  • 1 9x13 pyrex pan
  • 1 reusable linen teabag

Ingredients
  

  • 4 cups rhubarb, cut into 2 inch pieces. Depending on rhubarb stalk size this can vary between 4-6 stalks
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 2 1/2 tbsp Sisters Chai tea Any loose leaf Chai tea blend works too
  • 1 1/2 tsp vanilla
  • 1 pinch salt
  • 4 cups blueberries fresh or frozen work
  • 2 tbsp cornstarch
  • 1/2 cup brown sugar
  • 1 tbsp butter

Instructions
 

  • Set your rack in the middle and preheat the oven to 425℉. Cut your rhubarb into 2 inch pieces. I like trimming off the ends and peeling the outer layer of the stalks prior to cooking. Dump into a 9x13 baking dish. Evenly pour the granulated sugar, vanilla, salt, and water over the rhubarb. Toss to fully combine. Spoon 2½ tablespoons of Sisters Chai tea into a reusable linen tea bag. If you don't have a tea bag, cheesecloth tied with kitchen twine works well too. Nestle the tea bag into the middle of the roasting pan. This will allow the tea to steep in the water and juices. Roast for about 15 minutes.
  • Remove from the oven carefully. Give the teabag a quick stir to disperse the steeped tea around the pan. Add 4 cups of blueberries evenly over the rhubarb. Return to the oven and roast an additional 15-20 minutes until the rhubarb is tender, and the berry juices have released. Remove from the oven.
  • Spoon 2 tablespoons of the berry juice into a small bowl and add the cornstarch. Stir until cornstarch forms a slurry. Mix the slurry evenly into the roasted rhubarb and blueberries. Put back in the oven for about 5 minutes to thicken.
  • Once done roasting, add 1/2 cup of brown sugar and 1 tablespoon of butter to the fruit. Stir to combine. If your rhubarb is particularly tart, add more sugar to taste. Let it cool to room temperature. Once cooled, let it chill in the fridge before serving. The longer the tea bag sits, the stronger your flavor will be. When ready to serve, remove the tea bag. I like to squeeze the tea bag thoroughly so every bit of spicy flavor is in the sauce.
  • Serve over vanilla ice cream, cream biscuits, or angel food cake! Enjoy! This sauce tastes amazing hot or cold. Save and freeze any extras in a quart size container or Ziploc bag. Save for anytime the summer berry mood strikes!