Pork and Aromatic Rhubarb Traybake

The first time I slid rhubarb into a savory dish, my neighbor raised an eyebrow over the fence. She was used to my Sunday roasts, but pork with rhubarb? I'd grabbed a bundle at the market on impulse, drawn to those bright pink stalks, and figured the tartness might cut through the richness of pork shoulder the way cranberries do with turkey. The kitchen filled with this unexpected sweetness laced with spice, and when I pulled that tray from the oven, even I was surprised by how right it looked. Dinner that night felt like a small victory, the kind where you realize you've stumbled onto something you'll make again and again.

I made this for my brother's birthday last spring, and he still brings it up. He's not one to fuss over food, but he went back for thirds, scraping up every bit of caramelized onion and rhubarb from the tray. My sister-in-law asked for the recipe twice before dessert, scribbling notes on a napkin while we cleared plates. It wasn't fancy, just honest food that tasted like I'd put thought into it, even though it all came together in about twenty minutes of prep. Sometimes the meals that stick with people are the ones that don't try too hard.

Ingredients

• Boneless pork shoulder or loin (800 g): Shoulder stays tender and juicy with a bit of fat to keep things moist, while loin cooks faster and leans lighter if that's your preference.
• Olive oil (1 tbsp): Just enough to help the spices cling and give the pork a golden edge without making anything greasy.
• Sea salt (1 tsp) and black pepper (½ tsp): The foundation that brings out everything else, don't skimp or the dish will taste flat.
• Rhubarb (300 g): Look for firm stalks with good color, they'll soften and sweeten in the oven, balancing the richness of the pork with that signature tang.
• Red onions (2): They turn sweet and jammy as they roast, adding another layer of flavor that weaves through the whole tray.
• Garlic cloves (2, minced): Fresh garlic mellows in the heat and perfumes everything without overpowering the delicate rhubarb.
• Fresh ginger (thumb-sized piece, grated): Adds a bright, warm kick that makes the spices sing and keeps the dish from feeling one-note.
• Orange (zest and juice): The citrus lifts the whole tray, cutting through fat and coaxing out the natural sweetness in the rhubarb.
• Honey or maple syrup (2 tbsp): A little sweetness tempers the rhubarb's tartness and helps everything caramelize beautifully in the final roast.
• Ground coriander (1 tsp): Earthy and slightly citrusy, it ties the ginger and orange together without shouting about it.
• Ground fennel (1 tsp): Brings a subtle licorice note that pairs surprisingly well with pork and balances the fruit.
• Ground cinnamon (½ tsp): Just a whisper of warmth that makes the whole dish feel cozy without tasting like dessert.
• Smoked paprika (½ tsp): Adds a gentle smokiness that deepens the flavor and gives the pork a lovely color.
• Chili flakes (¼ tsp, optional): A tiny hint of heat that wakes up your palate, but you can leave it out if you prefer things mild.
• Fresh parsley or cilantro (3 tbsp, chopped): A bright, grassy finish that makes the platter look alive and adds a fresh contrast to all that roasted richness.

Instructions

Preheat and Prep Your Tray:

Set your oven to 200°C (400°F) and line a large baking tray with parchment paper. This keeps everything from sticking and makes cleanup a breeze later.

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 seasoned pork on one side of your prepared tray, giving each piece a little space so the edges can brown.

Toss the Rhubarb Mixture:

In another bowl, combine rhubarb, red onion wedges, minced garlic, grated ginger, orange zest and juice, and honey. Toss everything until it's well coated and glistening, 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 citrus mingling, and the kitchen will feel warm and inviting.

Boost the Heat:

Increase the oven temperature to 220°C (430°F) and roast for another 10 to 15 minutes, until the pork is golden and cooked through and the rhubarb is tender with caramelized edges. Watch it closely in these final minutes so nothing burns.

Rest and Serve:

Let the pork rest for 5 minutes before slicing, which keeps the juices from running all over your board. Arrange everything on a platter, spoon over any pan juices, and sprinkle with fresh herbs.

Save It

One Saturday afternoon, I made this while my kids played in the yard, and when I called them in for dinner, they both stopped at the doorway and asked what smelled so good. My youngest, who usually picks at vegetables, ate every piece of caramelized onion on her plate. It's funny how a dish can surprise you, not just in how it tastes, but in how it brings everyone to the table without complaint. That night, with the windows open and the last light slanting through, it felt less like cooking and more like creating a moment we'd all remember.

Choosing Your Pork

Pork shoulder has more fat and stays juicy even if you accidentally overcook it, which makes it forgiving for busy nights. Loin is leaner and cooks faster, so it's great if you're watching the clock or prefer less richness. I've tried both, and honestly, it comes down to what's on sale and how much time I have. Just make sure your slices are thick enough, around an inch, so they don't dry out before the rhubarb softens. If you're unsure, ask your butcher to cut it for you, they're usually happy to help and it saves you a step at home.

Serving Suggestions

I love this with roasted baby potatoes tossed in olive oil and thyme, their crispy skins soaking up the sweet-tart pan juices. Couscous is another favorite, fluffy and light, it balances the richness without stealing the spotlight. A crisp green salad with a sharp vinaigrette cuts through everything beautifully and makes the plate feel complete. Leftovers are incredible tucked into warm flatbreads with a dollop of yogurt and extra herbs. Sometimes I'll shred the pork and toss it with the rhubarb over rice for an easy next-day lunch that tastes like I planned it all along.

Make It Your Own

If rhubarb isn't in season, I've swapped in tart apples or even plums with good results, just adjust the honey to match the fruit's sweetness. Chicken thighs work beautifully here too, they take about the same time and soak up the spices just as well. A splash of balsamic vinegar before roasting adds a tangy depth that some people love, though I usually skip it unless I'm feeling fancy. You can dial the spices up or down depending on your mood, more cinnamon for warmth, extra chili for heat, or a pinch of star anise if you're feeling adventurous.

• Try swapping parsley for mint if you want a brighter, more unexpected finish.
• Add a handful of chopped walnuts or almonds in the last 10 minutes for crunch and richness.
• Double the rhubarb mixture if you love those sticky, caramelized bits, there's never too much of a good thing.

Save It

This dish has become one of those recipes I make when I want something special without the stress, the kind of meal that feels generous and warm without demanding too much from me. I hope it finds a place on your table, maybe on a Sunday evening or a night when you need dinner to feel like more than just fuel.

Recipe FAQs

→ Can I prepare this traybake ahead of time?

Yes, you can assemble the tray up to 4 hours ahead. Keep the pork and rhubarb mixture covered in the refrigerator, then roast when ready. You may need to add 5-10 minutes to the cooking time if starting from cold.

→ What's the best cut of pork to use?

Boneless pork shoulder or loin work beautifully. Shoulder is slightly fattier and remains juicier, while loin is leaner. Both should be cut into thick slices (about 2 cm) to cook evenly and stay moist throughout roasting.

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

The pork should reach an internal temperature of 63-65°C (145-150°F) when measured with a meat thermometer. The meat will be golden on the outside and slightly pink in the center, remaining tender and juicy.

→ Is there a substitute for rhubarb?

Tart apples, fresh cranberries, or even diced fresh pineapple offer similar bright, tangy contrast to the savory pork. Adjust the honey slightly based on the tartness of your chosen ingredient.

→ What sides pair well with this traybake?

Creamy couscous absorbs the pan juices beautifully, while roasted potatoes provide hearty texture. A crisp green salad with a sharp vinaigrette balances the richness of the pork and sweetness of the rhubarb.

→ Can I make this gluten-free?

This dish is naturally gluten-free. All ingredients—pork, rhubarb, spices, and honey—contain no gluten. Simply verify that any maple syrup or balsamic vinegar substitutes are certified gluten-free.