Roasted Salmon and Rhubarb Sauce

Preheat oven to 500 degrees F.

In a small saucepan, combine rhubarb and sugar. Cover and cook over low heat until rhubarb is falling apart, about 20 minutes, adding water if necessary.

Stir in the lemon juice. Wine is optional. The sauce should be the consistency of applesauce.

Arrange salmon filets, skin side down, on a foil or parchment-lined baking pan. Season to taste with salt and pepper (can also use lemon pepper). Bake until almost opaque throughout, about 17-20 minutes.

Spoon rhubarb sauce onto center of warmed plates. Lift fillets from pan, leaving skin behind if desired. Place fillets on rhubarb. Garnish as desired.