While foraging in Snake Meadow on Saturday, we found a beautiful patch of American Bamboo, aka Japaneses Knotweed, Donkey Rhubarb, Sally Rhubard, Monkey weed, Monkey Fungus or a few other names! Harvest the short shoots and peel them for a delicious, rhubarb-flavored ingredient for pie, crisp, or any other recipe that calls for rhubarb. After trying American Bamboo cooked with some jelly as sweetener, we couldn’t resist trying a traditional rhubarb crisp. Because we were foraging and improvising, we added some over ripe pears to the fruit. According to our foraging coach, Pam Kristan, we should eat as much of this as possible because it is an invasive species. Yum!
2 Ripe Pears (or other fruit, such as strawberries)
1/2 c. Sugar (or more)
1/2 c. Oatmeal
1/2 c. Flour
1/3 c. butter
1/3 c. brown sugar
1 t. cinnamon
1. Prepare the American Bamboo by cutting off the tops and peeling the outside to remove the woody part
2. Mix fruit and sugar in a bowl, place in a 9×9, buttered pan
3. Mix remaining ingredients into crumbles and spread on top of the fruit
4. Bake at 350 for 45 minutes.