Sculpting The Edible Rhubarb

Left, upainted, sculpted rhubarb, cut. Right, hand-painted doll sized rhubarb for our
AG doll Farmer's Market. Tie a few together and sell them by the pound!

Rhubarb is the fleshy, edible stalks (petioles) of species and hybrids (culinary rhubarb) of Rheum in the family Polygonaceae, which are cooked and used for food. The whole plant – a herbaceous perennial growing from short, thick rhizomes – is also called rhubarb. Historically, different plants have been called "rhubarb" in English. The large, triangular leaves contain high levels of oxalic acid and anthrone glycosides, making them inedible. The small flowers are grouped in large compound leafy greenish-white to rose-red inflorescences. Although rhubarb is a vegetable, it is often put to the same culinary uses as fruits. The leaf stalks can be used raw, when they have a crisp texture (similar to celery, although it is in a different family), but are most commonly cooked with sugar and used in pies, crumbles and other desserts. Read more...

• Rhubarb 101 by Clean & Delicious
• Oatmeal with rhubarb compote with Babyccino Kids