Berry Rhubarb Dipping Sauce
This is so delicious and is great on chicken, fish, beef, and also on ice cream! I use the same recipe for jam which is great because there is no pectin, just omit the water from my recipe.
Recipe type: Condiments, Dips and Sauces
  • 1 pound (16 ounces) fresh berries of choice, you can pick 1 or 2 different kinds. I used mulberries.
  • 3 stalks of rhubarb
  • 2 teaspoons fresh lemon juice
  • ⅓ c honey (you could also use pure maple syrup)
  • Just enough water to cover the fruit in the pan
  1. In a large heavy-bottomed pot over medium-high heat, combine berries, rhubarb, water and lemon juice.
  2. Bring to a soft boil and cook the berries down until thick, stirring often to prevent sticking to the bottom of the pot, about 18 to 20 minutes.
  3. Skim away and discard any foam that may rise to the top while cooking.
  4. Add honey to the berries and stir until well blended. Reduce heat to medium-low; continue to cook the berries down over a soft boil, stirring occasionally, until thickened and deep ruby red in color, about 15 to 20 minutes.
  5. When done, remove from heat and cool to room temperature. Then, carefully spoon into sterilized jars and place lids on jars. Store dipping sauce up to 5 to 7 days in refrigerator.
Recipe by Melissa Malinowski, ND at