Japanese knotweed and Apple Crumble
Ingredients
2 large cooking apples - peeled, cored and chopped
5 stalks Japanese knotweed - roughly chopped (rhubarb can be substituted)
50g caster sugar
120g brown sugar
60g butter
100g flour
Cream or ice cream to serve
Method
- Preheat oven to 200C, 180C fan, gas mark 6
- Combine the apple and knotweed in an oven proof dish, then sprinkle over the caster sugar.
- Add brown sugar, butter and flour to a bowl and mix using fingertips until crumbly.
- Spread the mixture over the knotweed mix.
- Place in the preheated oven for 45 minutes or until the top is a nice golden brown and the fruit is bubbling.
- Serve with cream or ice cream.
- Japanese knotweed has been eradicated in most parts of the UK an thus not widely available, Rhubarb is a great alternative as they have similar characteristics.