Ingredients

• 1.25 cups rhubarb
• 1.25 cups strawberries
• 2 tablespoons white sugar

Instructions

1. 1 Cut ribs of rhubarb in half lengthwise and slice into 1/4-inch pieces; place into a bowl. Add cubed strawberries and 2 tablespoons sugar. Toss to combine, cover, and let fruit macerate in the refrigerator for 1 to 2 hours.
2. 2 Combine flour, baking powder, baking soda, and salt in a mixing bowl; whisk to combine.
3. 3 Drain fruit in a strainer set over a bowl. Reserve the syrupy juices that pass through.
4. 4 Grate frozen butter into the flour mixture, while stirring with a fork several times to coat butter pieces with flour. Add 1/4 cup sugar, and drained fruit, mixing with a fork until fruit is coated with flour.
5. 5 Add 2 tablespoons of the reserved fruit juices, and pour in buttermilk. Mix with a fork just until the dry ingredients are incorporated into the dough. If the mixture is too dry to come together, add a little more buttermilk. If it seems too wet, and sticky, add a little more flour.
6. 6 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silpat mat.
7. 7 Scoop or spoon equal portions of dough onto the prepared baking sheet. Whisk together egg and water in a small bowl. Brush biscuits with egg wash, and sprinkle with sugar.
8. 8 Bake in the preheated oven for about 25 minutes. Transfer to a wire rack and let cool completely.
9. 9 Mix powdered sugar, lemon zest, and lemon juice together in a small bowl for the lemon icing. Fill icing into a piping bag or a plastic bag with the tip cut off and drizzle icing over cooled biscuits.

Nutrition per serving