Rhubarb And Apricot Kernel Pudding

Vegan Chef Day

  1. 3 rhubarb stalks, roughly chopped
  2. 2 medjool dates
  3. 1/2c dairy free milk
  4. 1 heaped tablespoon of apricot kernel 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 kernel butter. Pour this into a bowl and top with the rhubarb.

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