23 May 2016

The sour exotic vegetable: Rhubarb

by Good Idea | Comment I’m the dealerUpdate

For this month’s vegetable many of you probably wonder if rhubarb is really a vegetable. The fruity-sour taste of rhubarb is more reminiscent of a fruit, but indeed rhubarb belongs to the vegetable category and a very good healthy one for that matter: not many calories, lots of vitamin C, calcium, iron and magnesium.

From now until our National Day on the 23rd of June, rhubarb will be harvested in Luxembourg. And at the weekly market you can get it freshly picked! As a child, one was conflicted towards this exceptional vegetable. Often it was too sour, but there was a great remedy for that: quickly pick a rhubarb stick from grandma’s garden, wash it and dunk in sugar before every bite. There are however more eccentric ways of preparing it. Niki Kirsch from the “Lëtzebuerger Maarteverband”, (Luxembourgish market association) recommends a yummy rhubarb and strawberry compote.


  • Rhubarb
  • strawberries
  • a little water
  • sugar
  • and, depending on your taste, another flavour like Vanilla or elderflower syrup



  • Clean the rhubarb and strawberries.
  • Remove the rhubarb’s leaves and the ends of the sticks; for thicker sticks, strip the skin off by snapping and pulling back the outer layer.
  • Cut in small pieces, cover the bottom of the pan with water and bring the rhubarb to the boil, stirring from time to time.
  • After a few minutes, add the strawberries. The longer the cooking time, the less chunky the compote will be.
  • Sweeten with sugar, and depending on your taste add the vanilla or elderflower syrup.
  • Let the mixture cool and serve with whipped cream, vanilla ice-cream or biscuits.


Bon Appetit!

Take a tour of the weekly market where you’ll find many other “Market-Good Ideas” besides rhubarb!

Good Idea : Combine rhubarb and strawberries for a yummy compote.
Rhubarb is harvested in Luxembourg from mid-April until 23rd of June.

Fresh farmer’s markets

Place Guillaume II
L-2090 Luxembourg

 +352 43 94 44 1

 Wednesdays and Saturdays from 7 a.m. to 1.30 p.m.
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