Strawberry rusk bowl

Ingredients for 2 servings:

• 500 g strawberries
• 16 slices of rusk
• e.g. milk, buttermilk or kefir
• possibly vanilla sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Total time approx. 25 minutes

light summer lunch

Wash the strawberries, remove the stems, and cut the fruit into small pieces, which are then divided between two bowls. Break the rusk into small pieces and add them to the strawberries. Press the rusk and strawberries together so that they do not protrude above the edge of the bowl. Pour milk, kefir, or buttermilk over the rusk and strawberries. The amount can be varied as desired: If you like it a little “mushier,” use less milk; the more liquid you add, the more runny it will be when spooned. If you like, you can add a little vanilla sugar. It is important to let the bowl stand for at least 10 minutes before eating the strawberry rusk. This allows the rusk to absorb the liquid and the strawberries to distribute their flavor.