Pin It The smell hit me before I even opened the oven door, a sweet-tart wave of caramelized rhubarb mixing with roasted pork and something warm and spicy I couldn't quite name. I'd thrown this together on a Tuesday night when the farmers market rhubarb looked too good to pass up, not really knowing if pork and rhubarb would even work together. My partner walked in, sniffed the air, and said it smelled like spring and comfort had somehow merged. That's exactly what this traybake became for us, a dish that feels both bright and deeply satisfying, with practically no effort beyond chopping and tossing everything onto one pan.
I made this for friends who claimed they didn't like rhubarb, and by the end of the night they were scraping the sticky, caramelized bits off the tray with bread. One of them asked if I'd added some kind of secret ingredient, and I realized it was just the way the orange juice and honey mingled with the rhubarb as it roasted, creating this balance between sweet and sharp. We ate it with a big bowl of couscous and a simple green salad, and it felt like the kind of meal where everyone lingers at the table a little longer. I've been making it ever since, tweaking the spices here and there, but always coming back to that first magical combination.
Ingredients
- Boneless pork shoulder or loin (800 g): Shoulder stays juicier and more forgiving during roasting, but loin works beautifully if you prefer leaner meat, just watch it closely so it doesn't dry out.
- Rhubarb (300 g): The star of the show, it softens and caramelizes into a tangy glaze that cuts through the richness of the pork, choose stalks that are firm and brightly colored.
- Red onions (2): They turn sweet and jammy in the oven, adding depth and a slight sweetness that plays perfectly with the rhubarb.
- Fresh ginger (1 thumb-sized piece): Grating it fresh makes all the difference, it adds a warm, slightly spicy kick that wakes up every other flavor on the tray.
- Orange zest and juice (1 orange): Brightness and acidity that lifts everything, the zest gives you those aromatic oils while the juice helps the rhubarb break down.
- Honey or maple syrup (2 tbsp): Just enough sweetness to balance the tartness without turning this into dessert, adjust based on how sour your rhubarb is.
- Ground coriander, fennel, cinnamon, smoked paprika (spice blend): This combination is magic, warm but not heavy, with a subtle smokiness that makes the whole dish feel more complex than it actually is.
- Garlic cloves (2): Minced and tossed with the rhubarb, they mellow and sweeten as they roast, adding a savory backbone.
- Olive oil, sea salt, black pepper: The basics that let everything else shine, don't skimp on good olive oil here.
- Fresh parsley or cilantro (3 tbsp): A bright, herbal finish that adds color and a fresh contrast to all that roasted richness.
Instructions
- Get the oven ready:
- Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper. This keeps cleanup easy and prevents sticking, which matters when things get sticky and caramelized.
- Season the pork:
- In a bowl, toss the pork slices with olive oil, salt, pepper, and all your spices, coriander, fennel, cinnamon, smoked paprika, and chili flakes if you like a little heat. Arrange them on one side of the tray, giving each piece a bit of space so they can brown instead of steam.
- Prep the rhubarb mixture:
- In another bowl, combine the rhubarb pieces, red onion wedges, minced garlic, grated ginger, orange zest and juice, and honey. Toss everything until it's well coated and glossy, then spread it out on the tray beside the pork.
- First roast:
- Slide the tray into the oven and roast for 35 minutes, turning the pork and stirring the rhubarb mixture halfway through so everything cooks evenly. You'll start to smell the spices and see the rhubarb begin to soften and release its juices.
- Crank up the heat:
- Increase the oven temperature to 220°C (430°F) and roast for another 10 to 15 minutes, until the pork is beautifully golden and cooked through and the rhubarb is tender and caramelized at the edges. This final blast gives you that gorgeous color and concentrated flavor.
- Rest and serve:
- Let the pork rest for 5 minutes before slicing, which keeps it juicy. Arrange everything on a platter, pour over any sticky pan juices, and sprinkle with fresh parsley or cilantro for a pop of green.
Pin It There was an evening last spring when I made this for a small dinner party, and as we passed the platter around, someone said it tasted like the best parts of sweet and savory all tangled together. We mopped up the juices with crusty bread and talked long into the night, the kind of meal where the food becomes part of the memory. I think that's what a good traybake does, it brings people together without making you miss the conversation because you're stuck in the kitchen.
What to Serve Alongside
I usually go for something simple that won't compete with all those bold flavors. Roasted baby potatoes tossed with olive oil and sea salt are perfect, they soak up the sticky rhubarb juices beautifully. Fluffy couscous is another favorite, light and neutral, it balances the richness of the pork. A crisp green salad with a sharp vinaigrette cuts through everything and adds a refreshing contrast, or try steamed green beans if you want something warm and simple.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day once all the flavors have had time to meld. Reheat gently in a low oven (around 160°C or 320°F) covered with foil so the pork doesn't dry out, or warm it in a skillet with a splash of water to loosen up the sauce. I've even shredded leftover pork and stirred it through rice with the rhubarb mixture for a quick lunch bowl.
Swaps and Tweaks
If you can't find rhubarb or it's out of season, tart apples or even plums work surprisingly well, just adjust the sweetness accordingly. Chicken thighs are a great substitute for pork, they roast up juicy and take on the spices beautifully. For a deeper, more complex flavor, add a splash of balsamic vinegar to the rhubarb mixture before roasting, it adds a lovely tang and richness.
- Try swapping fennel for cumin if you want a warmer, earthier spice profile.
- Add a handful of dried apricots or prunes to the rhubarb mixture for extra sweetness and texture.
- If you like heat, double the chili flakes or add a sliced fresh chili to the tray.
Pin It This traybake has become one of those recipes I reach for when I want something special without the fuss, a dish that feels like a hug and a celebration all at once. I hope it finds a place in your kitchen the way it has in mine.
Recipe Q&A
- → Can I use a different cut of pork for this traybake?
Yes, pork loin or shoulder both work well. You can also substitute with chicken thighs for a lighter option. Just ensure the meat is cut into thick slices for even cooking.
- → 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, caramelized exterior. Let it rest for 5 minutes before slicing to retain juices.
- → What if my rhubarb is very tart?
Adjust the honey or maple syrup to taste. You can add an extra tablespoon to balance the tartness, or add a splash of balsamic vinegar for extra depth and sweetness.
- → Can I prepare this traybake in advance?
You can prep the ingredients and marinades ahead of time, but it's best to roast everything fresh. The pork and rhubarb mixture can be assembled up to 4 hours before cooking and kept refrigerated.
- → What are the best side dishes to serve with this?
This traybake pairs wonderfully with roasted potatoes, fluffy couscous, or a crisp green salad. The tangy rhubarb sauce also complements grain-based sides like quinoa or wild rice.
- → Can I freeze leftovers from this dish?
Yes, store cooled portions in airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently in the oven to maintain texture.