Ingredients
- 700 g rhubarb, sliced
- 250 g strawberries, sliced
- 100 ml Québec maple syrup
- 30 g all-purpose flour
- 120 g rolled oats
- 90 g cold unsalted butter
- 75 g all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp salt
Method
- Heat the oven to 175 °C and butter a 2 L baking dish.
- Toss rhubarb and strawberries with maple syrup, 30 g flour, cinnamon, and salt; spread in the dish.
- Rub butter into oats, 75 g flour, and a pinch of salt until crumbly, then scatter over the fruit.
- Bake 40–45 minutes, until the fruit bubbles and the topping is golden.
Conversion and rationale
Original sweetener (classic version): 200 g granulated sugar, divided between the fruit and topping
Conversion used: Replace 200 g sugar with 100 ml maple syrup; reduce other fruit liquid by about 30 ml, and bake at 175 °C rather than 190 °C.
Why Quebec maple syrup: Maple softens rhubarb's sharpness without masking its fresh flavor. The combination reflects Québec spring produce and keeps the familiar homestyle crisp format.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →