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Pavlova with yoghurt, rhubarb and strawberry

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  • Gluten free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Vegetarian
  • High in protein

Top a store bought pavlova with vanilla yoghurt and oven roasted rhubarb and strawberries for an easy dessert that will feed a crowd.

  • Serves12
  • Cook time15 minutes
  • Prep time10 minutes, + 30 mins chilling time
Pavlova with Yoghurt, Rhubarb and Strawberry on baking paper


  • 1 bunch rhubarb, ends trimmed, cut into 5cm lengths
  • 250g strawberries, halved
  • 1/4 cup (55g) caster sugar
  • 500g Coles Pavlova
  • 700g vanilla yoghurt

Nutritional information

Per serve: Energy: 964kJ/231 Cals (11%), Protein 12g (24%), Fat 4g (6%), Sat Fat 2g (8%), Sodium 58mg (3%), Carb 37g (12%), Sugar 21g (23%), Dietary Fibre 2g (7%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. Step 2

    Transfer the rhubarb mixture to a heatproof bowl. Place in the fridge for 30 mins to chill.
  3. 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.

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