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.

12

10m

Note: + 30 mins chilling time

15m

Ingredients

  • 1 bunch rhubarb, ends trimmed, cut into 5cm lengths
  • 250g strawberries, halved
  • ¼ cup (55g) caster sugar
  • 500g Coles Pavlova
  • 700g vanilla yoghurt

Method

STEP 1

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.

STEP 2

Transfer the rhubarb mixture to a heatproof bowl. Place in the fridge for 30 mins to chill.

STEP 3

Place the pavlova on a serving plate. Spoon over the yoghurt and top with the rhubarb mixture. Drizzle with the syrup in the bowl.

Dietary Information

Nut-free
Peanut-free
Sesame-free
Vegetarian
Gluten-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.