Ingredients
- 4 cups diced rhubarb
- 1/2 cup maple syrup
- 1 tbsp cornstarch
- 1 crust (shortcrust)
- 1/4 cup maple syrup for glazing
Method
- Preheat oven to 185°C.
- Mix rhubarb with 1/2 cup syrup and cornstarch.
- Line pan with crust and fill with mixture.
- Bake for 35 minutes.
- Drizzle with additional maple syrup upon removal.
Conversion and rationale
Original sweetener (classic version): 1 cup white sugar
Conversion used: Use 1/2 cup syrup (rhubarb is very acidic), decrease heat by 15°C to avoid crystallization.
Why Quebec maple syrup: Maple's richness cuts the aggressive bite of rhubarb, creating a balanced, local treat.
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 →