i recently learned to blanch rhubarb from a blog i read from a lady that lives in Scotland (Mal's Allotment on Blogspot). In the early spring, i upend a clean, black trashbin over the plant as its beginning to grow. The stalks become a beautiful pink and the leaves chartreuse. it cuts down on the sharpness of the flavor and the stringiness. Its almost sweet enough to eat without sugar.
Another thing i learned from her is that when there are movie 'extras' in the background during scenes, the extras would mouth the words "rhubarb, rhubarb" to appear to be in private conversation.
I learned from one of the Laura Ingalls Wilder books that rhubarb is also known as the Pie Plant.
And one more thing as i'm sure we all know is, never eat the leaves.