Ingredients
- 1 pie crust (folded galette)
- 500 g rhubarb, sliced thin
- 100 ml pure maple syrup
- 20 ml lemon juice
- 20 g tapioca starch
- 2 g ground ginger
- Pinch cardamom
- 15 g egg wash (1 yolk + 5 ml water)
Method
- Preheat to 385°F. Toss rhubarb with maple syrup, lemon juice, tapioca, ginger, cardamom; rest 10 min.
- Spread filling on crust leaving 2-inch border; fold edges over to create galette.
- Brush crust with egg wash.
- Bake 35–40 minutes until crust browns and filling bubbles at edges.
- Cool 15 minutes before slicing.
Conversion and rationale
Original sweetener (classic version): 120 g white sugar
Conversion used: Use 100 ml maple syrup (1:0.83 volume ratio); tapioca starch absorbs syrup's moisture better than cornstarch; maintain 385°F to achieve color contrast before syrup burns.
Why Quebec maple syrup: Maple's subtle oak undertones complement rhubarb's tart snap; mineral content balances acidity. Local Quebec production aligns with seasonal spring foraging traditions.
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 →