Those first tender and delicious stalks of rhubarb are only found when drawn to the light by placing a pot over the crowns when they first emerge from their winter dormancy. This early rhubarb is known as 'Champagne Rhubarb' and is grown commercially this way in some parts of the world because it is considered the best.
It is ironic that these days most consider rhubarb a humble food and champagne tastes might be considered to be more in line with foods from 'away'. In my house my own home grown champagne rhubarb is still considered best.
For more about Champagne Rhubarb:
http://www.cooksinfo.com/champagne-rhubarb
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