Ingredients
- 4 cups chopped rhubarb
- 1/2 cup Quebec maple syrup
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup cold cubed butter
- 1 tsp cinnamon
Method
- Preheat oven to 165°C (330°F).
- Toss rhubarb with maple syrup and cinnamon in a baking dish.
- Rub butter into oats and flour until crumbly.
- Spread crumble topping over the rhubarb.
- Bake for 35-40 minutes until topping is golden brown.
Conversion and rationale
Original sweetener (classic version): 150 g white sugar
Conversion used: Replace sugar with 120ml maple syrup; reduce butter by 10g; lower oven temp by 15°C.
Why Quebec maple syrup: The acidity of rhubarb is perfectly balanced by the richness of Quebec maple syrup.
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 →