Rhubarb and apricot kernel pudding

3 rhubarb stalks, roughly chopped

2 medjool dates

1/2c dairy free milk

1 heaped tablespoon of apricot kernal butter

Put a splash of water in a small saucepan, add the rhubarb and dates, put the lid on and simmer for 5-10 minutes until the rhubarb is soft. 

Put the rhubarb and dates on a plate to cool. Once cool take the dates and blend with the milk and butter. Pour this into a bowl and top with the rhubarb.