John Whaite served up a delicious rhubarb and cream pavlova for Mother’s Day on Steph’s Packed Lunch.

The ingredients for the rhubarb are: 200g rhubarb, cut in 2cm chunks and 75g caster sugar.

For the meringue: 4 large free range egg whites, 1tsp white wine vinegar, 225g caster sugar, 1tsp cornflour and Pink food colouring gel, optional.

To serve: 300ml double cream, 100g full-fat Greek yoghurt, 200g fresh raspberries and 50g dark chocolate, roughly chopped.

See recipes by John in his book titled: John Whaite Bakes At Home available from Amazon now.