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.