Ingredients
- 600 g rhubarb, chopped
- 120 ml Québec maple syrup
- 2 tbsp cornstarch
- 150 g flour
- 100 g rolled oats
- 110 g cold butter
- 50 ml Québec maple syrup (topping)
Method
- Toss rhubarb with 120 ml maple syrup and cornstarch; spread in dish.
- Rub butter into flour and oats; add 50 ml maple syrup to form clusters.
- Cover fruit with crumble.
- Bake at 175°C for 35–40 min until bubbling and golden.
Conversion and rationale
Original sweetener (classic version): 160 g sugar (filling) + 80 g sugar (topping)
Conversion used: Filling sugar → 120 ml maple syrup; topping sugar → 50 ml maple syrup; cornstarch added to thicken extra liquid; oven 190°C→175°C.
Why Quebec maple syrup: Maple tames tart rhubarb better than plain sugar and keeps the dish rooted in Québec's spring harvest tradition.
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 →