Scrape and cut it in pieces about one inch long, and then blanch it for two minutes. Put it in a saucepan with two or three tablespoonfuls of cold water and set it on a rather sharp fire, toss or stir now and then till done, when sweeten to taste, dish, let cool, and serve. Rhubarb is very wholesome, and ought to be pay taken of at least every other day. When prepared as above, it may be used to make pies.