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japanese knotweed and strawberry crisp.

Japanese Knotweed and Strawberry Crisp with Cardamom and Ginger

Japanese knotweed and strawberries simmer together into a tart, jammy filling that tastes remarkably like rhubarb at its most vibrant. Warm cardamom, fresh ginger and a whisper of vanilla deepen the flavor before everything gets topped with a golden, buttery oat crisp and baked until bubbling. Serve warm straight from the dish with a scoop of vanilla ice cream melting over the top. A beautiful way to use one of spring's most overlooked foraged ingredients - and a dessert that earns its place at any table.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 4 people
Calories 186 kcal

Equipment

  • 1 8 ounce baking dish, 8x8 inches

Ingredients
  

  • 1½ cups Japanese knotweed leaves removed, sliced into ½ pieces
  • 1 cup strawberries sliced
  • 1 tsp ground cardamom
  • ½ tsp vanilla
  • ½ cup oatmeal 1 minute variety
  • ¼ cup flour
  • 2 tbsp sugar granulated
  • ½ tsp ground ginger
  • 4 tbsp butter
  • demerara sugar garnish, optional

Instructions
 

  • Pre-heat oven to 350℉
  • Mix knotweed and strawberries together in medium bowl and sprinkle, sugar, cardamom and vanilla in, stirring to incorporate. Set aside until ready to use.
  • In a separate bowl, add oats, flour, ground ginger, and sugar, stirring to blend.
  • Cut butter into crumble topping, mashing in until all of the mixture is course and crumbly (don't overmix).
  • Spoon knotweed mixture into baking dish and drop crumble topping over by the spoonful, making to completely cover the fruit underneath.
  • Bake for 25 minutes, until fruit has softened and topping is golden brown and crisped.
  • If a little extra sugary sparkle is needed, sprinkle some demerara sugar over the top right before pulling from the oven.
  • Serve hot with a scoop of vanilla ice cream.

Nutrition

Serving: 4 servingCalories: 186kcalCarbohydrates: 19gProtein: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 92mgPotassium: 90mgFiber: 2gSugar: 8gVitamin A: 354IUVitamin C: 22mgCalcium: 25mgIron: 1mg
Keyword crumble crisp, japanese knotweed crisp, japanese knotweed crumble, knotweed crisp, knotweed strawberry crumble
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