Save to Pinterest The smell of roasted rhubarb and pork hit me the moment I opened the oven door, a combination I never thought would work until a rainy Tuesday when I had both sitting in my fridge with no plan. I tossed them on a tray with whatever spices I could grab, crossed my fingers, and let the oven do its magic. What came out was this sticky, tangy, utterly satisfying traybake that my partner declared better than anything I'd made in weeks. Now it's my go-to when I want something impressive without spending an hour at the stove. Sometimes the best recipes are the ones born from a little kitchen chaos and a lot of trust.
I made this for a small dinner party last spring, nervous because rhubarb can be polarizing and I wasn't sure how it would land. My friend took one bite, paused, then asked if I'd been holding out on her with secret cooking skills. The truth is, the oven does most of the work while you sip wine and set the table. By the time we sat down, the pork was golden, the rhubarb had caramelized into jammy bits, and everyone was too busy eating to talk. That's when I knew this recipe was a keeper.
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 and watch the timing closely.
- Rhubarb (300 g): Choose firm, bright stalks and trim away any leaves completely, as they're toxic, then cut into chunky pieces so they hold their shape while turning tender and jammy.
- Red onions (2): Their natural sweetness balances the rhubarb's tartness and they caramelize into soft, sticky wedges that soak up all the pan juices.
- Fresh ginger (thumb-sized piece): Grate it finely so it distributes evenly and adds a warm, spicy kick that plays so well with the orange and honey.
- Orange (1): Both the zest and juice are essential, the zest brings aromatic oils and the juice adds brightness that cuts through the richness of the pork.
- Honey or maple syrup (2 tbsp): This tempers the rhubarb's natural sourness and helps everything caramelize beautifully in the high heat of the oven.
- Ground coriander, fennel, cinnamon, smoked paprika: These spices create a warm, subtly exotic blend that makes the whole tray smell like something you'd order at a cozy bistro.
- Fresh parsley or cilantro: A handful of fresh herbs at the end adds color and a burst of freshness that balances all the roasted, caramelized flavors.
Instructions
- Preheat and Prep Your Tray:
- Set your oven to 200°C (400°F) and line a large baking tray with parchment paper to prevent sticking and make cleanup a breeze. This step matters more than you think, trust me.
- Season the Pork:
- In a bowl, toss the pork slices with olive oil, salt, pepper, and all the spices until every piece is coated in that fragrant mix. Arrange them on one side of the tray, giving each slice a little space so they brown instead of steam.
- Toss the Rhubarb Mixture:
- In another bowl, combine rhubarb, red onion wedges, garlic, ginger, orange zest, orange juice, and honey, tossing until everything glistens. Spread this vibrant mix on the other side of the tray, letting the juices pool around the edges.
- Roast and Turn:
- Slide the tray into the oven and roast for 35 minutes, flipping the pork and stirring the rhubarb halfway through so everything cooks evenly. The kitchen will start smelling incredible around the 20-minute mark.
- Boost the Heat:
- Crank the oven up to 220°C (430°F) and roast for another 10 to 15 minutes until the pork is golden with crispy edges and the rhubarb is soft and caramelized. Watch closely during this stage so nothing burns.
- Rest and Serve:
- Let the pork rest for 5 minutes before slicing so the juices settle back into the meat. Pile everything onto a platter, drizzle over any sticky pan juices, and scatter fresh herbs on top.
Save to Pinterest One evening, I served this traybake with a pile of roasted potatoes and watched my usually picky eater nephew go back for seconds, then thirds. He kept poking at the rhubarb pieces, suspicious at first, then quietly devouring them. His mom looked at me like I'd performed a miracle. In that moment, this dish became more than dinner, it became proof that a little sweetness and spice can win over even the toughest critics.
Serving Suggestions
I love piling this onto a big platter and letting everyone help themselves, serving it alongside roasted baby potatoes tossed in olive oil and sea salt, or a fluffy mound of couscous that soaks up all the sticky, tangy juices. A crisp green salad with lemon vinaigrette cuts through the richness beautifully and makes the meal feel balanced and complete. Sometimes I'll add a dollop of Greek yogurt on the side for anyone who wants a cool, creamy contrast. However you serve it, make sure there's crusty bread nearby for mopping up every last bit of sauce.
Substitutions and Variations
If you can't find pork or just prefer poultry, boneless chicken thighs work wonderfully here and stay juicy through the roasting process. For a vegetarian spin, try thick slices of halloumi or firm tofu, adjusting the roasting time so they get golden without drying out. If rhubarb isn't in season, tart apples or even fresh cranberries can step in, though you might need to tweak the sweetness slightly. A splash of balsamic vinegar before roasting adds an extra layer of depth that I sometimes crave on cooler evenings.
Storage and Reheating
Leftovers keep beautifully in an airtight container in the fridge for up to three days, and honestly, the flavors deepen overnight as everything marinates together. Reheat gently in a low oven (around 160°C or 320°F) covered with foil so the pork doesn't dry out, or warm individual portions in the microwave with a damp paper towel on top. I've even shredded leftover pork and tossed it with the rhubarb mixture into grain bowls for quick lunches. If you want to freeze it, portion everything into freezer-safe containers and it will keep for up to two months, just thaw overnight in the fridge before reheating.
- Always let the traybake cool completely before storing to prevent condensation and sogginess.
- Label containers with the date so you remember when you made it and can enjoy it at its best.
- Reheat only what you'll eat to preserve the texture and flavor of the rest.
Save to Pinterest This traybake has become my answer to weeknights when I want something special without the fuss, and to weekend dinners when I want to impress without the stress. I hope it brings you as many easy, delicious moments as it's brought me.
Recipe FAQs
- → Can I use a different cut of pork?
Yes, you can substitute pork shoulder with pork loin for a leaner option, or even use chicken thighs for a poultry variation. Adjust cooking time if using thinner cuts.
- → What if my rhubarb is very tart?
Simply increase the honey or maple syrup by an extra tablespoon to balance the tartness. You can also add a splash of balsamic vinegar for extra depth and sweetness.
- → Can I prepare this ahead of time?
You can prep the pork and rhubarb mixtures separately up to 4 hours in advance and store them covered in the refrigerator. Assemble on the tray and roast when ready to cook.
- → What should I serve with this traybake?
This pairs beautifully with roasted potatoes, fluffy couscous, quinoa, or a crisp green salad. Crusty bread is also excellent for soaking up the caramelized juices.
- → 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 to retain its juices.
- → Can I freeze leftovers?
Yes, cooled leftovers can be stored in an airtight container and frozen for up to 3 months. Reheat gently in the oven at 180°C (350°F) until warmed through.