Ingredients
- 5 cups rhubarb, chopped
- 1/2 cup Quebec maple syrup
- 2 tbsp cornstarch
- 1 tsp vanilla
- 1 cup rolled oats
- 1/2 cup flour
- 1/2 cup chopped walnuts
- 1/3 cup maple syrup
- 1/2 cup cold butter
- pinch salt
Method
- Preheat oven to 175°C.
- Toss rhubarb with 1/2 cup syrup, cornstarch, vanilla; place in dish.
- Mix oats, flour, walnuts, salt; cut in butter; stir in 1/3 cup syrup.
- Sprinkle over rhubarb.
- Bake 35–40 min until bubbling.
Conversion and rationale
Original sweetener (classic version): 1 cup sugar in filling + 1/2 cup in topping
Conversion used: Replace 1 cup sugar with 1/2 cup syrup + 2 tbsp cornstarch in filling; 1/2 cup sugar → 1/3 cup syrup in topping; oven 190°C → 175°C.
Why Quebec maple syrup: Maple tames rhubarb's sharpness better than white sugar and adds trace minerals; Quebec syrup keeps the dessert regionally grounded.
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 →