Pavlova with yoghurt, rhubarb and strawberry
Top a store bought pavlova with vanilla yoghurt and oven roasted rhubarb and strawberries for an easy dessert that will feed a crowd.
Note: + 30 mins chilling time
- 1 bunch rhubarb, ends trimmed, cut into 5cm lengths
- 250g strawberries, halved
- ¼ cup (55g) caster sugar
- 500g Coles Pavlova
- 700g vanilla yoghurt
Preheat oven to 180°C. Line a shallow roasting pan with baking paper. Arrange the rhubarb and strawberry in the lined pan. Sprinkle with sugar. Drizzle with ¼ cup (60ml) water. Bake for 15 mins or until the rhubarb is tender and the syrup thickens slightly.
Transfer the rhubarb mixture to a heatproof bowl. Place in the fridge for 30 mins to chill.
Place the pavlova on a serving plate. Spoon over the yoghurt and top with the rhubarb mixture. Drizzle with the syrup in the bowl.