Knotweed Compote

Friday, April 03 2009

 

 

 

 


 

Knotweed Compote
Submitted by: Member of "Recipes from the Wild"

Japanese knotweed is a lot like rhubarb, only better! It is an invasive plant that grows wild all over the place, so harvesting it helps native plants.
The smaller stalks are good for eating, and can be found in the spring. 

 

Prep Time:

 

0 Hr  20 Min

Cook Time:

 

0 Hr  15 Min

Serves: 8

Ingredients

6 cups young japanese knotweed (or rhubarb) cut into small pieces about ½-inch
1 ½ cup sugar
1 teaspoon lemon or orange zest

 

Directions

In a large non-reactive saucepan, combine the knotweed with the sugar and toss or stir to combine. Let the pan sit for about 15 minutes until the knotweed begins to seep liquid. Stir occasionally to help the process along.
When you start to see sugary juices forming, add the citrus zest and place the pan on medium-low heat and gently simmer, stirring occasionally, until the fruit is soft and falls apart, about the consistency of jam. This takes about 10 to 15 minutes.

Remove from the heat and transfer the compote to a bowl to cool. The compote can be eaten warm or cold, and is great on pancakes, waffles, ice cream and more. Makes about 2 cups.

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