Sentence:  &#91;[https://books.google.com/books?id=JCgaAAAAYAAJ&pg=PA265 page 265]&#93; In addition to the qualities of the <WSD>rhubarb</WSD> above mentioned, it is allowed by all medical men to make one of the most cooling, wholesome, and delicious tarts sent to table; many persons prefer it indeed either to green gooseberries or apples. In the early part of the season the stalks of <WSD>rhubarb</WSD> are cut up and mixed with these fruits; with the former before they have obtained their flavour, and with the latter after losing it by long keeping. ... &#91;[https://books.google.com/books?id=JCgaAAAAYAAJ&pg=PA271 pages 271–272]&#93; Hot-beds, frames, or pits, where a gentle heat can be kept up, will do extremely well for forcing <WSD>rhubarb</WSD>, provided the glasses are kept darkened. ... The advantages of blanching the stalk of <WSD>rhubarb</WSD> are twofold; namely, the desirable qualities of improved appearance and flavour, and a saving in the quantity of sugar necessary to render them agreeable to the palate, as the leaf-stalks when blanched are infinitely less harsh than when growing under the influence of light, in open situations. 
Meaning of the word marked with <WSD> tags:  Any plant of the genus "Rheum", especially (noshow=1), having large leaves and long green or reddish acidic leafstalks that are edible, in particular when cooked (although the leaves are mildly poisonous).