Plenty of bakers spot rhubarb and strawberries at early-summer farmers' markets and head home to blanket their haul with sugar and golden biscuits. Sweet Revenge's owner Marlo Scott and head chef Risa Magid took one look at the classic combination and decided a mojito-inspired version better suited their Manhattan restaurant’s international vibe. The duo brightens the traditional recipe by adding lime zest to the biscuits and the filling. Cooling mint contributes a subtle complexity that's hard to pinpoint but will have guests spooning up seconds just the same.
2. Make the biscuits: In a large bowl, whisk the flour with the baking powder, salt and lime zest. Add the butter and blend it in by hand until the butter is roughly the size of peas. Using a spatula, add the buttermilk until the dough comes together.
3. Scoop evenly sized mounds of the dough over the filling, spacing them about ¼ inch…
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