Spring is a creative time -- for me as well as for the flora and fauna around me. This Food52 contest inspired me to get my creative cooking game on. Instead of yanking a recipe from my repertoire, I used my fridge as my palette, and aimed to paint a new culinary work of art (or so I hoped :). I've always tried to cook with seasonal ingredients, although lately, with all of the emphasis on this concept, I try harder, eschewing tomatoes in May, since I live in NY, and instead reaching for rhubarb. I am lucky enough to have my own very prolific rhubarb patch. My spring fridge also has fiddleheads, spring onions, trout, among other vernal ingredients.
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<br />I like to cook rhubarb as a vegetable sometimes, since, after all, it is a vegetable. I julienne it and saute it in butter and use it as a foil for fish, chicken, duck, or lamb. It is the surprise in this recipe's medley. Keep 1/2 of the rhubarb and onions out of the cream. They are the perfect color of spring as they are -- delicate pink and pale green juliennes showered over the trout. Daffodils would be a nice addition to the table. Enjoy!

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