Cut the crusts off the bread and divide the slices into three or four strips each.
Heat some butter in a frying pan and fry the bread sticks golden brown on all sides.
In a saucepan, heat ¼ cup of water and put in the cinnamon stick.
Heat for ten minutes and take the soaked cinnamon stick out again.
Pour in the sauce and stir in the sugar.
Mix the corn starch with a bit of water and pour it into the sauce, mixing constantly.
Boil the mix for another minute.
Put the bread sticks on four individual plates and pour the red sauce over them.
Alternatively use whole rusks instead of bread sticks, pour over some of the warm sauce, and at the table, the rest of the now colder sauce.
* Red currant sauce can be obtained in most grocery stores. The North American variety is very sweet and should be more tart. In that case, substitute some of the water with lemon juice. For the ‘real’ stuff - made by Hero / Roosvicee of the Netherlands - check your local Dutch store (see our groceries section of the Dutch Heritage Directory) and order online.
~Willemina Venema in Rotterdam, The Netherlands, June 2003
Page created June 7, 2003. Anne Pemberton. Edited Sun, June 8, 2003 . AP.