In a sauce pot, combine the rhubarb, sugar, shallots, lemon juice and wine. Bring the liquid up to a boil and reduce to a simmer. Simmer the rhubarb for 30 minutes or until the fruit is tender. Remove from the heat and using a hand-held blender, puree the rhubarb until smooth. Season with salt and pepper. Season the foie gras with salt and pepper. In a hot saute pan, sear the foie for 1 to 2 minutes on each side. Spoon the sauce in the center of the plate. Arrange the foie in the center of the sauce. Garnish with long chives and chopped chives.