Japanese Knotweed Recipe - Knotweed Dessert Bars



We put his recipe up last year, but it really is good and the knotweed is at the optimum height right now. This should be made ideally with the thickest, but shortest stalks you can find so they will be fleshy without any woodiness.

Japanese Knotweed Dessert Bars     makes a 11" x 7" pan

Crust:
1 c. flour
1 c. confectioners sugar
6 T cold butter

Filling:
2 large eggs, beaten
2/3 c. white sugar
1/4 c. flour
1 tsp. vanilla
1 tsp. ground cinnamon
1/2 tsp. grated fresh nutmeg
3 c. chopped knotweed stalks, leaves removed

1. Heat the oven to 350°F. Grease the 11" x 7" baking pan.

2. In a food processor, pulse the crust ingredients together to resemble coarse crumbs. Press the crumbs into the bottom of the pan evenly. Bake the crust for 12 minutes.

3. For the filling, combine the eggs, sugar, flour, vanilla, and spices with a whisk. Stir in the chopped knotweed pieces and coat them evenly. Pour the filling mixture over the warm crust and spread it evenly.

4. Bake 30-40 minutes, until the egg mixture is set and a toothpick inserted in the middle comes out clean. Cool. Cut into 1" squares and serve.

Unbaked Knotweed Bars