Rhubarb And Apricot Kernel Pudding

Vegan Chef Day

3 rhubarb stalks, roughly chopped
2 medjool dates
1/2c dairy free milk
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.

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part.
Will you join them?

Try Veganuary

Decadent Chocolate Tart
Chilli Tomato & Basil Baked Beans on Toast
Tofu and Edamame Stir Fry

Suggested Searches

Rhubarb And Apricot Kernel Pudding

Thinking of trying vegan?

Decadent Chocolate Tart

Chilli Tomato & Basil Baked Beans on Toast

Tofu and Edamame Stir Fry

Download Your FREE Celebrity Cookbook