This is not what we planned on making. I was working on large pearls of rhubarb to serve with a raw sheep's milk cheese we just got. The cheese is earthy, tangy and creamy. I felt a small delivery system of the condiment would work really well with the cheese, allowing the diner to eat the cheese with a finite amount of condiment. Truly a dollop of puree on the plate would work as well, though the large pearls were the plan. Anyhow, they did not work. Though the base, rhubarb-rose hip was certainly usable, really delicious and I felt I could set the pudding in some form. I looked towards our square silicon mold to shape the base. I placed the puree in the mold and froze it to set its shape. I then popped it out and let it come to room temperature on the plate. During this transition from pearls to square, I changed direction with the dish as well. We had a beautiful Dorade which I felt would be a great accompaniment to the rhubarb pudding. We minced the fish and seasoned it with sea beans, olive oil and fleur de sel. We paired the fish and rhubarb with bitter young dandelion greens and added some sweet heat to the dish with a sprinkle of our black pepper puree. And so, while my vision became altered, we were able to develop a dish which we might otherwise have overlooked.