Rhubarb and Blackberry Compote
Paleo Princess: 
Cuisine: Modern Australian
A lovely compote that can be enjoyed by itself or paired with yoghurt or cecream.
  • 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.
Recipe by Paleo Princess at https://www.paleoprincess.com.au/rhubarb-and-blackberry-compote/