5 Easy Ways to Use Up Summer Fruit Before It Goes Bad


Summer fruit is so precious and fleeting, sometimes it can be hard to hold back at the market. We come home loaded down with baskets of cherries and blueberries, quarts of tiny plums and fuzzy peaches. And inevitably some of it ends up crossing the line between peak ripeness and too-mushy-to-eat-raw, and we toss it. But this summer, make it your mission not to let over-ripe fruit go to waste. Transform those bruised nectarines, mushy apricots, and smashed strawberries into jams, scones, homemade cocktails, smoothies. Make the most of the season. Leave no stone fruit unturned. Here's how:


1) Make a hodgepodge compote: peel and dice whichever fruits have become mushy and over-ripe: peaches, apricots, cherries, rhubarb, it doesn't matter. In a medium saucepan, combine the fruit, a squeeze of lemon, and a couple of heaping tablespoons of granulated sugar. Simmer on low heat until the fruit has broken down and the mixture is beginning to thicken, about 10-15 minutes. Taste. If it's too... Read more >

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Recipe: Port-Poached Rhubarb with Ricotta and Walnut Crumble

Port-Poached Rhubarb with Ricotta and Walnut Crumble


Cooking with rhubarb can involve more than just hitting the stalks with a blizzard of sugar. For this simple dessert, rhubarb gets to hang with port, vanilla beans, and peppercorns, too, then joins some homemade ricotta and walnut crumble in the bowl. Get the recipe.



Anna Mowry is special projects manager at the James Beard Foundation. Find her on Twitter and Instagram.

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Recipes: Memorial Day Cookout


With Memorial Day approaching, we're eagerly anticipating the official kickoff to grilling season. On the menu for the weekend? A breezy cocktail, soy-marinated steak, a mind-blowing (seriously) macaroni salad, and port-poached rhubarb paired with creamy homemade ricotta and walnut crumble.


Gin-Gin Mule

Lime juice + mint + gin + ginger beer = a drink that you'll make over and over again all summer.


Grilled Marinated Sirloin with Crisp Ginger, Garlic, and Black Pepper

A smart chef trick: right before serving, top a simple dish with aromatics tossed in hot oil.


Macaroni Salad

Bear with us. Macaroni salad made with homemade mayonnaise is in a category by itself. This version from James... Read more >

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Video: How to Make Rhubarb Upside-Down Cake


We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.


This tasty twist on a classic uses vibrant, tart rhubarb instead of the typical pineapple. The recipe yields six individual portions as opposed to a... Read more >

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Eye Candy: Vanilla Bean Custard with Rhubarb and Anise Hyssop Shortbread


Two-time JBF Award semifinalist Giuseppe Trentori and his all-star team from Chicago’s Michelin-starred BOKA crafted a spectacular contemporary menu at their sold-out Beard House dinner last year. For the dessert course, pastry chef Sarah Jordan wowed diners with a vibrant vanilla bean custard with rhubarb and anise hyssop shortbread​. This eye-catching treat was paired with a fruit-forward Roussane from Villa Creek Cellars and promptly devoured by our satiated guests.


View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Elana Iaciofano. 


Elena North-Kelly is senior editor at the James Beard Foundation. Find her... Read more >

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Rhubarb Desserts


We love rhubarb for the energizing tartness it brings to sweets. Here are a few recipes to try while these springtime stalks are still in season.


Port-Poached Rhubarb with Ricotta and Walnut Crumble

Homemade ricotta transforms this exceptionally simple dish, but high-quality, store-bought ricotta will work in a pinch.


Strawberry and Rhubarb Crunch

No time to bake a pie? This crunch delivers the same tart, jammy flavor in less than half an hour.


Greek Yogurt Mousse with Poached and Candied Rhubarb

Candied rhubarb: it's our newest obsession. Tart, sweet, and so hard to stop eating. For a simpler version of this dish, pair the... Read more >

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Recipe: Greek Yogurt Mousse with Poached and Candied Rhubarb

Aleishe Baska's recipe for Greek Yogurt Mousse with Poached and Candied Rhubarb, adapted by the James Beard Foundation


There's one reason why we love this winsome parfait from pastry chef Aleishe Baska of Bill's Food & Drink in New York City: it gives us two hits of rhubarb. Baska poaches small pieces of the stalks in a lightly boozy mix of sugar and wine, while slender slices are coated in syrup and baked until sweet and crunchy. You can up the rhubarb dosage by making some refreshing granité from the leftover poaching liquid.


Get the recipe here.

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In Season: Rhubarb

Rhubarb recipes from the James Beard Foundation


This rosy-hued stalk is one of our favorite spring ingredients. Tart and tangy, it brightens the flavors of seasonal fruit when paired in desserts (there's a reason strawberry and rhubarb is a classic combination) and has a welcome sour note that plays well off of pork and poultry in savory dishes. Rhubarb is also delicious on its own: to make a super-simple compote, place rhubarb in a saucepan with sugar and a squeeze of lemon juice and cook gently until the stalks soften and begin to break down. Cool and serve with a dollop of whipped cream.


How to Store: Store rhubarb in a plastic bag in the crisper drawer of the refrigerator for 3 to 5 days. No time to cook it before it goes bad? Rhubarb freezes very well. Clean and dry each stalk and trim the bottom end. Use your knife to peel off any tough outer skin (it will come off easily in strips) and slice the rhubarb into 1/2-inch chunks. Seal in an airtight bag and freeze for up to a year.... Read more >

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Recipe: Port-Poached Rhubarb with Ricotta and Walnut Crumble

Ryan Bartlow's recipe for Port-Poached Rhubarb with Ricotta and Walnut Crumble, adpated by the James Beard Foundation


Its moniker may be the "pie plant", but rhubarb shouldn't always be destined for crust. When Ryan Bartlow of Frankies Spuntino 570 cooked at the Beard House last month, he served this relaxed and rustic dessert of poached rhubarb topped with buttery walnut crumble and the restaurant's signature ricotta. Bartlow mellows the rhubarb's tartness by cooking it in a blend of port, sugar, vanilla pods, and a pinch of whole black peppercorns. Naturally, the recipe is inspired by his mother's strawberry–rhubarb pie. 

 ... Read more >

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Recipe: Rhubarb Barbecue Sauce


Nothing against rhubarb pie, but we appreciate ways to enjoy these tart, crimson stalks that don't require a sugar bombardment. To wit: this barbecue sauce from Idaho-based chef Adam Hegsted harnesses rhubarb's puckery flavor without maxing out on sweetness. You have to hot-smoke the rhubarb on your stovetop in order to produce the smoky undertones in the condiment, but all you need for the technique is a large pot, a wire rack that fits inside, and some wood chips.


Get the recipe here.

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