Ingredients
- 700 g rhubarb, sliced
- 150 g strawberries, sliced
- 90 ml Québec maple syrup
- 15 g cornstarch
- 120 g rolled oats
- 60 g whole-wheat flour
- 45 g chopped walnuts
- 45 ml canola oil
- 2 g ground cinnamon
- 1 g salt
Method
- Heat the oven to 175 °C and place the rhubarb and strawberries in a baking dish.
- Toss the fruit with 45 ml maple syrup and cornstarch.
- Mix oats, flour, walnuts, oil, cinnamon, salt, and the remaining maple syrup into a crumbly topping.
- Spread over the fruit and bake for 35–40 minutes, until bubbling and browned.
Conversion and rationale
Original sweetener (classic version): 150 g brown sugar
Conversion used: Replace 150 g brown sugar with 90 ml maple syrup; no liquid reduction is needed because the fruit is thickened with cornstarch, and lower the usual 190 °C oven by 15 °C.
Why Quebec maple syrup: Rhubarb and berries provide acidity and fruit flavor with less sweetener, while oats and walnuts add fiber and texture. Maple softens the tartness and reduces reliance on refined sugar.
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 →