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Pavlova with yoghurt, rhubarb and strawberry recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Easy pavlova dessert with cream, oven-baked rhubarb and strawberries. A quick and delicious treat!
Ingredients:
  • 1 bunch rhubarb, ends trimmed, cut into 5cm lengths
  • 250g strawberries, halved
  • 55g caster sugar
  • 500g Pavlova
  • 700g vanilla yoghurt
Instructions:
  • 1. Preheat the oven to 180°C. 2. Prepare a shallow roasting pan with baking paper. 3. Place the rhubarb and strawberries in the pan. 4. Sprinkle sugar over the fruit. 5. Drizzle with ¼ cup (60ml) water. 6. Bake for 15 minutes until the rhubarb is tender and the syrup thickens.
  • Pour the rhubarb mixture into a heatproof bowl and let it chill in the fridge for 30 minutes.
  • Place the pavlova on a serving plate, generously spoon yoghurt over it, then layer on the rhubarb mixture, and finish by drizzling the syrup from the bowl.

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