- 1 cup Japanese knotweed
- 1.5 cups frozen strawberries, thawed (you could use fresh, but it doesn't matter)
- 3 tbs tapioca
- 1/2 c brown sugar
- .5 c almond meal
- 3 Tbs flour
- 2 tbs butter
This makes a very small pielike thing; I ended up making a cobbler in a loaf pan. Mostly because what looks like it will be three cups of knotweed while you pick it comes to about a cup by the time you've peeled it and thrown out the leaves. Peel the thick skin off the knotweed and chop the stems. Throw out the leaves. Chop the strawberries. Toss the strawberries, knotweed, tapioca, and 1/4 cup of the sugar and let sit in a bowl until everything is gloopy.
Pour gloop into a loaf pan. Melt the butter, and stir together with the flour, almond meal, and the rest of the sugar. Crumble over the top of the cobbler. Bake at 350 degrees for an hour.
Frankly, the topping was remarkably uninspired; It was neither crispy nor toothsome. Needed oatmeal or something - nuts in larger sizes, something like that. Almond meal was what I had, though. I would recommend either a pie crust top (and/or bottom) or a better struesel. But do try knotweed. It is your tastiest civic duty. I grabbed a bunch on Thursday returning a rental car. :)