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