1. To make the sauce: Rinse the cherries and rhubarb in cold water. Chop the stalks of rhubarb into 1/4-inch slices. Remove the pits from the cherries and chop into halves. Place the rhubarb and the cherries in a small saucepan. Simmer over low heat for 20 minutes. The sauce should be like compote: fleshy and soft, with a few pieces of cherry still intact. If desired, add a splash of vinegar at the end. The sauce may be made in advance and set aside.
2. Dry your livers on a towel; then cut them up into 1-inch segments and set aside. original