Pork and Aromatic Rhubarb Traybake

My neighbor handed me a bundle of crimson rhubarb stalks one spring afternoon, insisting I try roasting them with meat instead of turning them into another crumble. I was skeptical at first, but the idea stuck with me. That evening, I tossed thick slices of pork shoulder onto a tray alongside the rhubarb, some spices I had in the cupboard, and let the oven do its magic. The smell that filled my kitchen was something entirely new, sweet and savory and utterly comforting.

I made this for a small dinner party on a chilly April evening, and my friends kept scraping the sticky, spiced rhubarb off the tray long after the pork was gone. One of them swore she hated rhubarb until that night. We sat around the table with candles burning low, laughing about how something so simple could feel this special.

Ingredients

• 800 g boneless pork shoulder or loin, cut into thick slices: Shoulder has more fat and stays juicy through the roasting, but loin works beautifully if you prefer leaner cuts.
• 1 tbsp olive oil: Just enough to help the spices cling to the pork and encourage browning without making things greasy.
• 1 tsp sea salt and ½ tsp black pepper: The foundation of good seasoning, never skip this step even when the spice blend seems generous.
• 300 g rhubarb, trimmed and cut into 5 cm pieces: Rhubarb releases moisture as it roasts, creating a glossy, tangy sauce that pools around the pork.
• 2 red onions, peeled and cut into wedges: Red onions turn sweet and soft in the oven, adding depth and a gentle bite.
• 2 garlic cloves, minced: Roasted garlic mellows beautifully and weaves through every corner of the dish.
• 1 thumb-sized piece fresh ginger, grated: Ginger adds warmth and a faint heat that plays off the rhubarb tartness perfectly.
• 1 orange, zest and juice: Citrus brightens the whole tray and keeps the flavors lively, use the zest for extra fragrance.
• 2 tbsp honey or maple syrup: Sweetness is essential to tame the rhubarb sharpness, taste and adjust if your rhubarb is especially tart.
• 1 tsp ground coriander: Adds a gentle, floral warmth that pairs surprisingly well with pork.
• 1 tsp ground fennel: Brings a subtle anise note that feels elegant without overwhelming.
• ½ tsp ground cinnamon: Just a hint rounds out the spice blend and adds cozy depth.
• ½ tsp smoked paprika: Gives the pork a gorgeous color and a whisper of smokiness.
• ¼ tsp chili flakes (optional): For those who like a gentle kick, entirely optional but worth it.
• 3 tbsp fresh parsley or cilantro, chopped: A bright, herby finish that cuts through the richness and makes the dish look alive.

Instructions

Preheat and Prep Your Tray:

Set your oven to 200°C (400°F) and line a large baking tray with parchment paper. This prevents sticking and makes cleanup almost effortless.

Season the Pork:

In a mixing bowl, toss the pork slices with olive oil, salt, pepper, coriander, fennel, cinnamon, smoked paprika, and chili flakes if using. Arrange the pork on one side of the prepared tray, leaving space for the rhubarb mixture.

Toss the Rhubarb and Aromatics:

In another bowl, combine the rhubarb, red onion wedges, minced garlic, grated ginger, orange zest and juice, and honey. Toss everything until well coated, then spread it out beside the pork on the tray.

Roast and Turn:

Slide the tray into the oven and roast for 35 minutes. Halfway through, turn the pork slices and give the rhubarb mixture a gentle stir so everything cooks evenly.

Finish with High Heat:

Increase the oven temperature to 220°C (430°F) and roast for another 10 to 15 minutes. The pork should turn golden and cooked through, and the rhubarb will become tender and caramelized at the edges.

Rest and Serve:

Let the pork rest for 5 minutes, then slice it if needed. Arrange everything on a platter and scatter fresh herbs over the top before serving.

Save

The first time I plated this, I realized it was one of those dishes that looks as good as it tastes. The ruby rhubarb against the golden pork, the scattering of green herbs, it all felt like something worth celebrating. My partner said it reminded him of Sunday dinners at his grandmother's house, even though she never made anything remotely like this.

What to Serve Alongside

I love serving this with roasted baby potatoes tossed in a bit of butter and sea salt, or a fluffy pile of couscous that soaks up the rhubarb juices. A crisp green salad with a sharp vinaigrette cuts through the richness beautifully. Sometimes I just tear up some crusty bread and let everyone mop up the sticky bits from the tray.

Swaps and Adjustments

If you cannot find rhubarb or it is out of season, try using tart apples or even cranberries with a splash of vinegar for that essential tang. Chicken thighs work wonderfully in place of pork and cook in about the same time. For a deeper flavor, add a splash of balsamic vinegar to the rhubarb mixture before roasting, it creates an almost jammy glaze.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days. The flavors deepen overnight, making this an excellent candidate for meal prep. Reheat gently in a low oven or in a skillet with a splash of water to keep everything moist.

• Let the dish cool completely before storing to prevent condensation and sogginess.
• If freezing, portion out servings and wrap tightly, it will keep for up to two months.
• Refresh with a squeeze of fresh orange juice and a sprinkle of fresh herbs after reheating.

Save

This traybake has become my go-to when I want something impressive without the fuss. It feels like a hug on a plate, warm and tangy and deeply satisfying.

Recipe FAQs

→ Can I use pork loin instead of shoulder?

Yes, pork loin works well but may cook faster and be leaner. Monitor closely to prevent drying out, and consider reducing cooking time by 5-10 minutes.

→ What if my rhubarb is very tart?

Adjust the honey or maple syrup to taste. Start with an extra tablespoon and taste the mixture before roasting. The caramelization also helps mellow the tartness.

→ Can I prepare this ahead of time?

You can prep the pork and rhubarb mixtures separately up to 4 hours ahead. Keep refrigerated, then bring to room temperature 20 minutes before roasting for even cooking.

→ What are good side dish pairings?

Roasted potatoes, couscous, quinoa, or polenta work beautifully. A crisp green salad or steamed green beans provide fresh contrast to the rich flavors.

→ How do I know when the pork is fully cooked?

Use a meat thermometer to check the internal temperature reaches 63°C (145°F). The meat should be slightly pink in the center and juices should run clear.

→ Can I substitute the rhubarb with another ingredient?

Fresh plums, apricots, or tart apples make excellent substitutes. Adjust sweetness accordingly as these fruits may be sweeter than rhubarb.