Berry-Knotweed Compote

This recipe was an experiment of mine based on a rhubarb recipe in the current (May 
2001) issue of Food & Wine. I've just started harvesting Japanese Knotweed and still had
a few cups of raspberries in the freezer from last year. You could also freeze the 
Japanese Knotweed and wait for a fresh strawberry harvest.

* 1 cup berries
* 8 ounces japanese knotweed, peeled and sliced crosswise into 1/4 inch thick rounds
* 1/2 cup brown sugar
* 1 tsp. vanilla extract
* 1 teaspoon lemon juice

Combine all of the ingredients in a medium saucepan and bring to a boil. Simmer for 10 
minutes. Serve warm spooned over fritters, ice cream, or fresh fruit.

Leda Meredith