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Andalusian recipes, travel, and design

Rhubarb-Orange Frangipane Tart, Paleo Tart Crust & Rhubarb-Orange Compote

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!



Oh, and PS: this tart passed the “husband taste test”.. and the husband is a very picky dessert eater mind you…

Rhubarb-Orange Frangipane Tart
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 6-8
Makes one 9-in tart.
  • 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
  1. For the Rhubarb-Orange Compote:
  2. Place all of the ingredients, except the vinegar, in a pot and simmer until the rhubarb is cooked, about 10 minutes.
  3. Remove from heat.
  4. Add the balsamic vinegar and mix well.
  5. Set aside or place in a container and refrigerate. Makes about 2 cups.
  6. For the Tart Crust:
  7. Preheat oven to 180C (350F).
  8. Place all of the ingredients in a mixing bowl and knead with hands until a dough is formed.
  9. Place the dough into a tart pan and with hands spread evenly on the bottom and sides.
  10. Poke the bottom with a fork randomly.
  11. Bake for 10 minutes and remove from oven.
  12. For the Frangipane:
  13. Preheat oven to 180C (350F).
  14. In a blender, beat until smooth the coconut oil, eggs, honey and orange zest.
  15. Add the ground almonds and mix well.
  16. Pour evenly into the cooked Tart Crust.
  17. Place the rhubarb pieces into the frangipane in desired design.
  18. Bake for 40 minutes until the frangipane is dry.
  19. Pour about 1/2 cup or slightly more of the Rhubarb-Orange Compote over top and bake an additional 5 minutes.


Chicken aux Herbes de Provence & Savoury Rhubarb

It’s rhubarb season and I’m embarking on using this colourful vegetable in savoury and sweet dishes. Its tangy or tart flavour makes for an interesting contrast, especially in this recipe.


To counterbalance the tanginess, I used sweet orange juice and orange pieces, plus I incorporated white potatoes. I know many of you on Paleo do not use the potato at all; however we do eat it occasionally. If you do not want to use it, another mild-flavoured tuber can be substituted.


The chicken comes out tender and juicy even with the longer cooking time due to the marinade. In fact, I ate the leftovers for breakfast the following day; and even after heating it up in the microwave (yes! horrible of me!), it was still not dry.


I hope you give it a try…and also embark on experimenting with this interesting vegetable.



Chicken aux Herbes de Provence & Savoury Rhubarb
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2-3
Serves 2-3.
  • 1 kilo (approx. 2 lbs) chicken pieces (I used thighs)
  • 1/2 cup olive oil
  • 1 head garlic
  • 1 1/2 teaspoon coarse sea salt
  • 1 teaspoon black peppercorns
  • 2 tablespoons herbs de Provence
  • 1/3 cup orange juice, freshly squeesed
  • 1 whole orange, sliced thinly, reserve a few slices for garnishing
  • 3-4 large potatoes, peeled and cut into small pieces, or diced
  • 3 stalks rhubarb, rinsed and cut into 1 1/2 inch slices
  1. For the marinade, prepare the night before or early in the morning:
  2. Rinse the chicken pieces and set aside.
  3. Peel the garlic cloves; and using a mortar and pestle, ground all of them. (To make the task easier, I cut them in half lengthwise, so they do not “jump” out of the mortar, as I’m grinding with the pestle.)
  4. Add the sea salt and pepper and crack until small pieces are formed.
  5. Add the herbs, olive oil and orange juice and mix well. (If your mortar is not large enough, transfer to a bowl or plastic bag, which you’ll use later to store the chicken in the fridge for marination.)
  6. Transfer the chicken pieces to a plastic bag, large enough to hold all the pieces and the marinade.
  7. Pour the marinade into the bag as well, seal, and refrigerate overnight or for at least 4-5 hours.
  8. Cooking the dish:
  9. Preheat the oven to 180C (350F).
  10. Place the potato and rhubarb in an oven proof cooking dish.
  11. Place the chicken pieces on top of the vegetables.
  12. Pour the marinade over the chicken and the vegetables.
  13. Bake for 40-60 minutes, turning the chicken over occasionally, until the chicken is done and the potatoes are tender.
  14. About half way through, add the slices of orange, and continue cooking.