Pork and Aromatic Rhubarb Traybake

The idea of roasting pork with rhubarb came to me on a rainy Thursday when I had a bundle of stalks from the market and no dessert plans. I tossed them onto a tray with some pork shoulder, ginger, and spices, mostly out of curiosity. The kitchen filled with this sweet, sharp, warming smell that made my neighbor knock on the door to ask what I was cooking. That tray became dinner for four that night, and nobody believed how simple it was.

I made this for my sister when she visited in early spring, right when rhubarb season starts. She was skeptical about fruit with pork until she tasted the charred edges and that sticky, spiced coating. We ate it straight from the tray with forks, standing at the counter, talking until the pork was gone. She still texts me every April asking if Ive made the rhubarb thing yet.

Ingredients

• Boneless pork shoulder or loin: Shoulder stays juicier and more forgiving during roasting, but loin works if you prefer leaner meat and watch the timing closely.
• Rhubarb: Choose firm, bright stalks and trim away any leaves completely since theyre toxic, the stalks turn soft and tangy as they roast.
• Red onions: They sweeten as they caramelize and their color looks beautiful against the pink rhubarb.
• Garlic and fresh ginger: Grating the ginger releases more flavor than chopping, and it distributes evenly through the glaze.
• Orange zest and juice: The citrus brightens the whole dish and keeps the rhubarb from tasting too heavy or one note.
• Honey or maple syrup: This balances the tartness of the rhubarb and helps everything caramelize without burning.
• Ground coriander, fennel, cinnamon, smoked paprika, chili flakes: These spices create warmth and depth, the fennel especially pairs beautifully with pork.
• Olive oil, sea salt, black pepper: The foundation that lets everything else shine.
• Fresh parsley or cilantro: A handful of herbs at the end adds brightness and a pop of green.

Instructions

Prepare the oven and tray:

Preheat your oven to 200C (400F) and line a large baking tray with parchment paper so nothing sticks. Make sure the tray is big enough that everything can spread out without crowding.

Season the pork:

In a bowl, toss the pork slices with olive oil, salt, pepper, coriander, fennel, cinnamon, smoked paprika, and chili flakes until every piece is coated. Arrange the pork on one side of the tray, leaving space for the rhubarb mixture.

Toss the rhubarb and aromatics:

In another bowl, combine the rhubarb, red onion wedges, garlic, ginger, orange zest and juice, and honey, tossing until everything is sticky and fragrant. Spread this mixture beside the pork on the tray.

First roast:

Roast for 35 minutes, turning the pork and stirring the rhubarb mixture halfway through so everything cooks evenly. The pork should start to brown and the rhubarb will begin to soften.

Finish at high heat:

Increase the oven temperature to 220C (430F) and roast for another 10 to 15 minutes until the pork is golden and cooked through and the rhubarb is tender and caramelized at the edges. Watch closely so the honey doesnt burn.

Rest and serve:

Let the pork rest for 5 minutes before slicing so the juices settle. Pile everything onto a platter and sprinkle generously with fresh parsley or cilantro.

Save

One evening I served this with roasted potatoes and a friend said it tasted like something youd order at a bistro, not make on a weeknight. That comment stuck with me because it reminded me that good food doesnt have to be complicated. Sometimes its just about letting a few great ingredients do their thing in a hot oven while you set the table and pour the wine.

What to Serve It With

This traybake is rich and tangy, so it loves something simple alongside. I usually make roasted potatoes tossed in olive oil and salt, or a pot of fluffy couscous to soak up the juices. A crisp green salad with lemon and olive oil cuts through the sweetness beautifully. If youre feeding a crowd, warm flatbreads or crusty bread work too.

How to Store and Reheat

Leftovers keep in an airtight container in the fridge for up to three days. The flavors actually deepen overnight, and I love eating cold slices of pork with the jammy rhubarb on toast for lunch. To reheat, spread everything on a tray and warm in a 180C (350F) oven for about 15 minutes, covered loosely with foil so it doesnt dry out.

Swaps and Variations

If you cant find rhubarb or its out of season, try using tart apples or plums cut into wedges. Chicken thighs work beautifully 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 makes everything a little richer and more complex.

• Use chicken thighs instead of pork for a lighter option that still stays juicy.
• Swap honey for maple syrup if you want a slightly earthier sweetness.
• Add a handful of fresh thyme or rosemary to the tray for an herby, aromatic twist.

Save

This dish has become one of those recipes I reach for when I want something comforting but not ordinary. It feels like a little celebration every time, even on a random Tuesday.

Recipe FAQs

→ Can I use a different cut of pork?

Yes, pork loin works well for a leaner option, while shoulder provides more tenderness and flavor. You can also substitute with chicken thighs for similar results.

→ What if my rhubarb is very tart?

Adjust the honey to taste, adding an extra tablespoon if needed. The sweetness helps balance the natural tartness of rhubarb without overpowering the dish.

→ Can this be prepared ahead of time?

You can prep the ingredients and marinate the pork up to 4 hours ahead. Keep everything refrigerated, then assemble on the tray and roast when ready to serve.

→ What side dishes pair best with this traybake?

Roasted potatoes, couscous, or quinoa complement the flavors beautifully. A crisp green salad or steamed green beans add freshness to balance the richness.

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

The internal temperature should reach 63°C (145°F) for medium, with a slight rest period. The meat should be golden on the outside and no longer pink in the center.

→ Can I freeze leftovers?

Yes, store cooled leftovers in an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently in the oven at 180°C (350°F).