LANESBORO — Rhubarb Run 2013 got the annual Rhubarb Festival started in style Saturday in Lanesboro. Many of the runners dressed in the colors of a rhubarb plant -- red, green and pink.
The run took place on Fillmore County Road 8 in Lanesboro. Finishers were serenaded with accordion music, ceremonial fanning with rhubarb leaves, a shot of rhubarb elixir, treats and prizes. Winners took home fresh rhubarb pies.
Among featured foods at the festival were rhubarb-gooseberry scones with stinging nettle lime glaze.
Rhubarb-Gooseberry Scones with Stinging Nettle-Lime Glaze
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Mix dry ingredients:
2 c whole what flour
3 c unbleached flour
1/2 c. sugar
2 t. baking powder
1 t. soda
1 t. salt
Add 1 1/2 c. gooseberries and rhubarb slices, semi-dehydrated and sugared (similar to dried cranberry consistency)
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Work in 1 c. butter - very cold, sliced pieces
Add 1 1/2 t vinegar and 1 1/2 t. almond extract to 1 c. milk. Allow to set a few minutes to sour.
Add milk to other ingredients, mix gently, not too much, to form a ball.
Chill 30 minutes. Roll out on floured surface, pressing edges in to make a long rectangle.
Cut in half length-wise. Stack the two narrow rectangles of dough.
Roll again, pressing in edges to make them straight, to make a long rectangle approx. 8"W x 20"L X 1" thick.
Cut in half again length-wise. Cut in half width-wise, then 1/2 again, and 1/2 again to make 16 small rectangles.
Cut each rectangle diagonally to make triangles. Approx. 32 scone triangles.
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Transfer to cookie pan, space closely, as they will mostly rise up, not sideways.
Bake at 375° to golden brown, approx 12 minutes – but don’t overbake.
Cool completely, then glaze.
NETTLE-LIME GLAZE
3 c. tender nettle tops, washed, stems removed
Puree with 6 oz. of frozen limeade concentrate.
Add 2T coconut oil and the juice and zest of one lime.
Add powdered sugar to make a consistency for glazing.
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Coat scone tops or serve alongside scones and encourage the less adventurous to give it a try.
