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Your Pictures: Rhubarb Run

Parade of Rhubarb.jpg
Parade of Rhubarb Pies participants carry pies to winners of the Rhubarb Run in Lanesboro Saturday.

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


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)


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.


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.


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.


Coat scone tops or serve alongside scones and encourage the less adventurous to give it a try.

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