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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.
Serve this dessert with an artisan ice cream, or make your own with the help of Bi-Rite Creamery's new frozen treats book. (We love the recipe for tart buttermilk ice cream.)
In keeping with Sweet Revenge's wine-and-dessert ethos, pair the cobbler with Il Vino Dell' Amore Moscato Spumante or a similarly sweet white bubbly.
If you find yourself in NYC’s West Village, stop by Sweet Revenge for a pistachio-cardamom cupcake with rosewater buttercream, or try Marlo Scott's red-velvet Belgian waffles for breakfast.
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