Rum sauce



This sauce goes very well with simple low protein bread, plain sponge cake or cookies.  Try it on ice cream too. Recipe comes form a vintage 1950s cookbook.

1 cup sugar

1 tbsp lemon rind

1 1/2 cups boiling water

1 tbsp butter

1 tbsp cornstarch

3 tbs lemon juice

1/2 cup rum

dash of salt

In a medium saucepan combine sugar and lemon rind with water, add butter and heat to boiling. In a separate cup stir together lemon juice and corn starch. Whisk in starch and lemon juice liquid into the saucepan and cook for about 5-8 minutes, whisking continuously to prevent lumps. Once sauce thickens, remove from heat, strain out the lemon rind, add rum and salt and serve hot.



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