Calf’s Liver with Rhubarb Sauce

Clean the rhubarb and cut it into 2 cm long pieces. Caramelize the sugar in a frying pan, stirring continuously, add the rhubarb pieces. Pour in the vinegar and apple juice, bring to the boil and simmer briefly over a low heat. Remove the rhubarb pieces from the sauce with a perforated ladle. Add the gravy to the sauce form and let it boil up while stirring. Add the rhubarb pieces again.

Roast the slices of veal liver briefly on both sides in the hot butter, then season with salt and pepper. Make a mirror with the sauce on heated plates. Arrange the calf’s liver on it.

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