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Rhubarb, Blanching Of

The advantages derived by blanching the stalks of rhubarb for culinary purposes are considerable. "They are twofold, namely, the desirable qualities of improved appearance and flavour, and a saving in the quantity of sugar necessary to render it agreeable to the palate, since the leaf-stalks, when blanched, are much less harsh than those grown under the full influence of light, in an open situation." Rhubarb may either be blanched by earthing up the roots early in spring, or by using earthen pots or covers, as in blanching seakale.