Mackerel With Rhubarb (irish)

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2 lb Mackerel filets 1 x Toasted breadcrumbs
2 oz Margarine 1 lb Rhubarb (for the sauce)
1 ea Lg. onion, chopped 2 tb Sugar (for the sauce)
1/2 lb Rhubarb, chopped 1 x Grated lemon rind (for sauce
1 x Pepper and salt 2 tb Water (for the sauce)
4 servings
Melt the margarine (or butter) and cook the onion in it until transparent.
Add the chopped rhubarb, season with pepper and salt and continue to cook
gently for 5 minutes. Then add breadcrumbs and stir the mixture.

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Now lay the mackerel filets out flat, skin side down, and spread the
stuffing on them. Roll each up, put them in a greased oven dish and cook
them in a moderate oven (400F) for 15-20 minutes. 
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While the fish are being cooked, make the rhubarb sauce by placing all the
ingredients listed in a saucepan and stewing tehm until the rhubarb is
cooked and quite soft. This will take 10 minutes or a little longer.
Then put the cooked rhubarb through a fine sieve or the blender, to make a
puree of it. This can be served either hot or cold with the cooked
mackerel.