Went foraging with my sisters and their sons over the weekend. True, it wasn't in the five boros, but Georgia, at Local Ecology, directed me to a tasty dessert recipe after reading my last post here. She asked me to post a follow-up, and in gratitude for sharing the recipe, I do so now. Hope the rest of you forgive me for this rural post, but even a New Yorker has to get out of Dodge sometime. And the dessert tastes just as good with city knotweed, I promise.
Start by enlisting your young nephews to help pick knotweed, even if they insist you're crazy. Clean and chop 4 cups of knotweed stems. Simmer over medium heat to create a tender compote. You won't need to add any water; the stems contain quite a bit of liquid. Add 1/2 cup sugar and move compote to buttered casserole dish.
Assemble crisp topping from 1/4 cup flour, 1/4 cup sugar, 1/4 cup quick cooking oatmeal, 1 tsp. cinammon, and 1/3 cup butter. Combine to form a rough, crumbly topping, and sprinkle on top of compote. Bake at 350 for half an hour.
Serve with vanilla ice cream. It's delicious, no matter what the nephews say.
April, 28, 2009
P.S. I've just been asked to submit this recipe to the House of Annie: Grow Your Own Roundup. It's a recipe roundup of blog posts written during the month of April that feature ingredients grown in your own garden or foraged from your area. There are some tasty-sounding dishes there...I'm going to try the nettle pasta and ramps quiche!