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Japanese Knotweed Crumble Recipe

Published on by Dr Paul Beckett

Knotweed crumbleIngredients
500g young knotweed shoots, including leafy “spears”, lower sections peeled, sliced into 8cm pieces
50ml water
100g caster sugar
200g plain flour, sifted
100g cold butter, cubed
125g brown sugar
Method
Place knotweed pieces into a 1.5l oven-proof dish. Pour over the water and sprinkle with the caster sugar.
To make the crumble, blend together the cold butter cubes, brown sugar and flour until it makes an evenly granular mixture. Spoon this over the top of the knotweed pieces so that it is completely covered.
Place the dish in an oven at 180 Celsius and cook for 30mins.
Serve with cream, custard or ice-cream.

About the author: Dr Paul Beckett

Dr Paul Beckett - picture

Dr Paul Beckett is one of the UK’s leading experts in Japanese knotweed and is a member of the Expert Witness Institute. He regularly provides Japanese knotweed expert witness services. He helped produce the RICS knotweed guidance for surveyors and was integral in the formation of the Property Care Association (PCA) Invasive Weed Control Group (IWCG).

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