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Strawberry-Knotweed Cobbler

From THE WILD VEGAN COOKBOOK
Traditional western cuisine combines rhubarb with strawberries. Japanese knotweed, a superior relative of rhubarb, makes this union even better. Layered between soy-cottage cheese, breadcrumbs, and walnuts, it can't be beat.
2 cups breadcrumbs
1/4 cup corn oil
2 cups soy-cottage cheese
3 cups Japanese knotweed shoots, sliced
2-1/2 cups wild or commercial strawberry jam
1 cup walnuts, chopped

1. Mix the breadcrumbs with the corn oil.

2. Layer a large, oiled casserole dish with soy-cottage cheese, Japanese knotweed, strawberry jam, oiled breadcrumbs, and walnuts, pressing everything down with the palm of your hand.

3. Bake, uncovered, 30 minutes in a preheated 350°F oven.

4. Chill. (Note: You definitely should peel Japanese knotweed shoots that are over 1 foot tall because the skin tends to be stringy.)

Serves 6

Time: 20 + 30 minutes
Other Japanese knotweed Recipes

Apple and Knotweed Pie
Knot Ice Cream
Knot Soup
Knotweed Sherbet
Steamed Knotweed Sesame
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