Save The sharp scent of rhubarb hitting a hot roasting pan is something you don't forget. I stumbled onto this combination one spring evening when I had too much rhubarb from a neighbor and pork chops that needed using. The spices were a gamble, something between what I'd use for roasted vegetables and what belonged on meat. It worked better than it had any right to, and I've been making it ever since.
I made this for a small dinner party once, and everyone went quiet after the first bite. One friend asked if I'd taken a cooking class. I laughed and told her it was just pork, rhubarb, and a little courage with the spice jar. She now makes it for her family every few weeks and texts me photos of her trays.
Ingredients
- Boneless pork shoulder or loin (800 g): Shoulder stays juicier and more forgiving if you're new to roasting pork, but loin works beautifully if you prefer leaner meat.
- Olive oil (1 tbsp): Just enough to help the spices cling to the meat and keep everything from sticking to the tray.
- Sea salt and black pepper: Simple seasoning that lets the other flavors shine without getting lost.
- Rhubarb (300 g): Choose firm stalks with bright color, they'll soften and caramelize into a tangy, sweet glaze as they roast.
- Red onions (2): They sweeten in the oven and add a mild, earthy depth that complements both the pork and the rhubarb.
- Garlic (2 cloves, minced): A little sharpness that mellows as it roasts, tying the aromatics together.
- Fresh ginger (thumb-sized piece, grated): Adds warmth and a slight zing that makes the whole dish feel alive.
- Orange (zest and juice): Brightens everything and plays beautifully with the tartness of rhubarb.
- Honey or maple syrup (2 tbsp): Balances the rhubarb's natural sourness and helps it caramelize into sticky, golden bits.
- Ground coriander, fennel, cinnamon, smoked paprika, chili flakes: This blend gives the pork a warm, aromatic crust without being heavy or too sweet.
- Fresh parsley or cilantro (3 tbsp, chopped): A handful of fresh herbs at the end cuts through the richness and makes the dish feel complete.
Instructions
- Prep Your Oven and Tray:
- Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper. This step makes cleanup so much easier and keeps everything from sticking.
- Season the Pork:
- In a bowl, toss the pork slices with olive oil, salt, pepper, coriander, fennel, cinnamon, smoked paprika, and chili flakes if using. Arrange the coated pork on one side of your lined tray, leaving space for the rhubarb mixture.
- Prepare the Rhubarb Mixture:
- In another bowl, combine rhubarb pieces, red onion wedges, minced garlic, grated ginger, orange zest and juice, and honey. Toss everything together until well coated, then spread it out on the tray beside the pork.
- Roast Until Tender:
- Slide the tray into the oven and roast for 35 minutes, turning the pork and stirring the rhubarb mixture halfway through. You'll notice the rhubarb starting to soften and the pork taking on color.
- Finish with High Heat:
- Increase the oven temperature to 220°C (430°F) and roast for another 10 to 15 minutes. The pork should be golden and cooked through, and the rhubarb should be tender and caramelized at the edges.
- Rest and Serve:
- Let the pork rest for 5 minutes before slicing. Arrange everything on a platter and sprinkle generously with fresh parsley or cilantro.
Save One cold April evening, I served this with mashed potatoes and watched my partner scrape every bit of the jammy rhubarb off the tray. He said it tasted like spring finally arriving after a long winter. That's the feeling I chase every time I make it now.
What to Serve Alongside
This traybake is rich and tangy, so it pairs beautifully with something starchy and neutral. Roasted baby potatoes, buttery couscous, or even a simple bowl of rice will soak up the caramelized juices. A crisp green salad with lemon dressing adds a fresh contrast that keeps the meal from feeling too heavy.
Swaps and Substitutions
If pork isn't your thing, chicken thighs work just as well and cook in about the same time. You can swap the rhubarb for tart apples or plums if it's out of season, though you'll lose some of that signature tang. Maple syrup instead of honey gives a deeper sweetness, and a splash of balsamic vinegar before roasting adds a savory edge that some people love.
Storage and Leftovers
Leftovers keep well in an airtight container in the fridge for up to three days. The flavors deepen overnight, and the rhubarb becomes even more jammy and concentrated. Reheat gently in a low oven or on the stovetop with a splash of water to keep the pork from drying out.
- Slice leftover pork thinly and pile it onto crusty bread with a smear of mustard for an excellent next-day sandwich.
- Toss the rhubarb mixture with hot grains like quinoa or farro for a quick, flavorful lunch bowl.
- Freeze portions in individual containers for up to two months, thaw overnight in the fridge before reheating.
Save This dish has become one of those recipes I return to when I want something comforting but not boring. It reminds me that good cooking doesn't have to be complicated, just thoughtful.
Recipe FAQs
- → Can I use a different cut of pork?
Yes, pork loin or tenderloin work well. Chicken thighs are also an excellent substitute if you prefer poultry.
- → How do I know when the pork is fully cooked?
The pork should reach an internal temperature of 63°C (145°F) and have a golden exterior. Let it rest for 5 minutes before slicing.
- → What can I serve with this traybake?
Roasted potatoes, couscous, quinoa, or a crisp green salad complement the dish perfectly. Crusty bread also works well to soak up the juices.
- → Can I prepare this ahead of time?
You can prep the ingredients and marinate the pork up to 24 hours ahead. Store covered in the refrigerator, then assemble and roast when ready.
- → Is rhubarb too tart for this dish?
The honey and orange juice balance the tartness beautifully. Adjust sweetness to taste, adding extra honey if your rhubarb is particularly sour.
- → Can I add other vegetables to the tray?
Absolutely. Carrots, parsnips, or sweet potatoes work wonderfully. Add them at the start since they need similar cooking time to the other ingredients.