Well, you’ve hit the jackpot today! There are actually three recipes in today’s post. 😉
I wanted to steer away from the traditional rhubarb-strawberry crumble recipe and decided to make a frangipane tart instead. Of course, I kept the entire dessert Paleo-friendly, thereby creating a Paleo tart crust, Paleo compote and Paleo frangipane.
It may seem like a lot of work and a lot of time; however, aside from all the cleaning of utensils, blender and bowls, in reality this recipe is quite easy to make, all three components of it.
The tangy rhubarb is complemented by the sweet frangipane and the compote.
While the crust is rather neutral in keeping with a regular flour tart base.
Additionally, the compote can be used as a sauce base for a different type of pizza: Rhubarb-Chipotle Goat Cheese Pizza, added to a smoothie, as a spread or eaten by the spoonful!
Enjoy!
Oh, and PS: this tart passed the “husband taste test”.. and the husband is a very picky dessert eater mind you…
- For the Rhubarb-Orange Compote:
- 1 cup chopped rhubarb (about 2-3 stalks, cut into 1-inch pieces)
- 2 oranges, peeled
- 1/2 cup orange juice
- 3 tablespoons raw honey
- 1/2 vanilla pod
- 1 cup filtered water
- 1 tablespoon balsamic vinegar of Modena
- For the Tart Crust:
- 1/2 cup ground almonds (almond flour)
- 2 eggs
- 1/4 cup coconut oil
- 2 1/2 tablespoons raw honey
- 1/2 cup coconut flour
- 1/4 teaspoon coarse sea salt
- For the Frangipane:
- 1/3 cup coconut oil or butter, melted
- 3 eggs
- 1 3/4 cups ground almonds
- zest of one orange
- 1/3 cup raw honey
- 2 stalks rhubarb, cut into 1-inch pieces
- For the Rhubarb-Orange Compote:
- Place all of the ingredients, except the vinegar, in a pot and simmer until the rhubarb is cooked, about 10 minutes.
- Remove from heat.
- Add the balsamic vinegar and mix well.
- Set aside or place in a container and refrigerate. Makes about 2 cups.
- For the Tart Crust:
- Preheat oven to 180C (350F).
- Place all of the ingredients in a mixing bowl and knead with hands until a dough is formed.
- Place the dough into a tart pan and with hands spread evenly on the bottom and sides.
- Poke the bottom with a fork randomly.
- Bake for 10 minutes and remove from oven.
- For the Frangipane:
- Preheat oven to 180C (350F).
- In a blender, beat until smooth the coconut oil, eggs, honey and orange zest.
- Add the ground almonds and mix well.
- Pour evenly into the cooked Tart Crust.
- Place the rhubarb pieces into the frangipane in desired design.
- Bake for 40 minutes until the frangipane is dry.
- Pour about 1/2 cup or slightly more of the Rhubarb-Orange Compote over top and bake an additional 5 minutes.
Debra, that compote sounds good. Thanks for adding it to the “jam” session. cheers
Debra, this looks wonderful! Rhubarb is on my list of ingredients that I would love to try using at home, but so far I’ve only had it out side of my kitchen. Considering how much sweets I’ve been eating lately, I really need to start eating cleanly, and Paleo dessert sounds intriguing right now…
Hi Nami! It sounds wonderful that you’ll be trying a Paleo dessert! Let me know what you think. And thanks for stopping by!
This sounds delicious! Rhubarb is not in season. Can I use frozen?
Hi Susan,
Thank you! I would imagine you can use frozen, defrosted first. I’d give it a try! Debra xx
did anyone make this?