With its hollow green stems, segmented like bamboo and freckled with crimson, knotweed tastes a whole lot like rhubarb (though the two bear no relation). They are tart, crunchy, and juicy with a sour, earthy, rain-like flavor; can be eaten raw or cooked; and can lean sweet or savory, depending on how they’re prepared. Sub for or combine with rhubarb in any dessert; also makes a delicious pickle for snacks or salads; stew into jams or compotes.