Pudding made from rhubarb and apricot kernels


  1. 3 stalks of rhubarb, roughly chopped
  2. 2 Medjool dates
  3. 1/2c lactose-free milk
  4. 1 heaping tablespoon of apricot kernel butter


  • Put a little water in a small saucepan, add the rhubarb and dates, cover and simmer for 5-10 minutes until the rhubarb is soft.
  • Place the rhubarb and dates on a plate to cool. After they have cooled, take the dates and mix them with the milk and core butter. Put everything in a bowl and cover with rhubarb.
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