Rhubarb and Blackberry Compote

rhubarbcompote Rhubarb is in season at the moment.  Now normally, I would combine rhubarb with apples to create a compote, but this time I tried blackberries and I was not disappointed. 




With only a handful or ingredients that get thrown together in the one saucepan, this really is super simple to make.

What are the benefits of making this homemade compote?

- You know all of the ingredients that were used;

- It doesn’t contain any preservatives or artificial sweeteners; and

- once you make it you won’t hesitate to make it again…. because it’s so simple!

Serving ideas

This rhubarb and berry compote can be served with coconut yoghurt, dairy free ice-cream, served with pancakes or even enjoyed on its own.

I am personally looking forward to using it when I create my next breakfast bowl by pairing the Rhubarb and Blackberry compote with fresh blueberries, blackberries, pitaya and coconut yoghurt.

Rhubarb and Blackberry Compote
A lovely compote that can be enjoyed by itself or paired with yoghurt or cecream.
Paleo Princess:
Cuisine: Modern Australian
  • 400 – 450g Fresh Rhubarb stems, roughly chopped into 1cm pieces
  • 3 cups frozen blackberries
  • ⅔ cup water
  • 1 teaspoon ground cinnamon
  • 1 Tablespoon raw honey
  • ½ teaspoon vanilla bean extract (optional)
  1. Place all ingredients into a saucepan on medium heat on the stovetop.
  2. Stir the mixture occasionally, until the rhubarb has cooked and has fallen apart (ie. there are no large chucks of rhubarb).
  3. Transfer to a glass jar.
  4. Store in the refrigerator.