Pork and Aromatic Rhubarb Traybake

My kitchen smelled like a spice market collided with spring the first time I tried this combination. I'd bought rhubarb on impulse, thinking pie, but then spotted pork shoulder on sale and something just clicked. The tartness of rhubarb cutting through rich, fatty pork isn't obvious until you taste it, and now I can't imagine one without the other. This traybake has since become my answer to weeknight chaos when I want something that tastes like I tried without actually spending an hour at the stove.

I made this for my sister's birthday dinner last spring, and she kept asking what restaurant I'd ordered it from. When I told her it was just pork and rhubarb on a tray, she didn't believe me until I showed her the pan. The rhubarb had gone all jammy and dark at the edges, and the pork had these crispy, spice-crusted bits that everyone fought over. We ate it with couscous that soaked up all the tangy juices, and I realized then that this wasn't just dinner, it was the kind of meal people remember.

Ingredients

• Boneless pork shoulder or loin (800 g): Shoulder has more fat and stays juicier, but loin works if you prefer leaner meat and watch it closely so it doesn't dry out.
• Olive oil (1 tbsp): Just enough to help the spices stick and encourage browning without making everything greasy.
• Sea salt (1 tsp) and black pepper (½ tsp): Season generously because pork loves salt, and it balances the sweetness from the honey and rhubarb.
• Rhubarb (300 g): The star of the show, it breaks down into a tangy, almost savory compote that clings to everything on the tray.
• Red onions (2): They sweeten as they roast and add a mild sharpness that plays beautifully with the rhubarb.
• Garlic (2 cloves) and fresh ginger (thumb-sized piece): Minced garlic gets mellow and sweet, while grated ginger adds a warm, zingy brightness you'll taste in every bite.
• Orange zest and juice (1 orange): The zest gives floral top notes, and the juice adds acidity that keeps everything lively and prevents the dish from feeling heavy.
• Honey or maple syrup (2 tbsp): This tames the rhubarb's tartness and helps everything caramelize into sticky, golden perfection.
• Ground coriander, fennel, cinnamon, smoked paprika, and chili flakes: These warm spices create layers of flavor that make each bite a little different from the last.
• Fresh parsley or cilantro (3 tbsp): A handful of chopped herbs at the end adds brightness and makes the whole plate look like you knew what you were doing.

Instructions

Get the oven ready:

Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper so nothing sticks and cleanup stays easy. Make sure the tray is big enough that everything can spread out, or the pork will steam instead of roast.

Season the pork:

In a bowl, toss your pork slices with olive oil, salt, pepper, coriander, fennel, cinnamon, smoked paprika, and chili flakes until every piece is coated in that fragrant spice mix. Arrange the pork on one side of the tray, leaving room for the rhubarb to do its thing.

Prepare the rhubarb mixture:

In another bowl, combine the rhubarb, red onion wedges, minced garlic, grated ginger, orange zest and juice, and honey, tossing everything until it's glossy and well mixed. Spread this out on the tray next to the pork, making sure the rhubarb pieces have a little space to caramelize.

Roast and turn:

Slide the tray into the oven and roast for 35 minutes, flipping the pork and stirring the rhubarb mixture halfway through so everything cooks evenly. You'll start to smell the spices and see the rhubarb breaking down into a jammy sauce.

Finish with high 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 tender and caramelized in spots. Keep an eye on it so nothing burns, but don't be afraid of a little char.

Rest and serve:

Let the pork rest for 5 minutes, then slice it and pile everything onto a platter, spooning all those sticky, tangy juices over the top and scattering fresh herbs everywhere. Serve it straight from the platter so everyone can dig in.

Save

There was one night I served this to friends who claimed they didn't like rhubarb, and I watched them go back for seconds without saying a word. One of them finally looked up and asked what the pink stuff was, and when I told her, she just shrugged and said it didn't taste like rhubarb. I think that's the magic of roasting it with pork and spices, it stops being that sour pie filling and becomes something entirely new, something people actually crave.

Choosing Your Pork

Pork shoulder is my go-to because it has enough fat to stay juicy even if you roast it a few minutes too long, and the texture is more forgiving than loin. If you go with loin, slice it thicker and check it earlier, because lean cuts can go from perfect to dry in the blink of an eye. I've also used thick pork chops in a pinch, and they work fine as long as you keep them bone-in for extra flavor and moisture. Whatever you choose, make sure the pieces are roughly the same size so they cook evenly and you're not stuck with some overdone and some underdone.

Serving Suggestions

This traybake begs for something starchy to soak up all that tangy, sweet juice pooling at the bottom of the pan. I love it with roasted baby potatoes tossed in olive oil and salt, or a big bowl of fluffy couscous that drinks up the sauce like a sponge. A crisp green salad with a sharp vinaigrette cuts through the richness and makes the meal feel balanced, and sometimes I'll add a dollop of Greek yogurt on the side for extra creaminess. Honestly, you could serve this with crusty bread and call it a day, because mopping up those juices is half the fun.

Make It Your Own

If you can't find rhubarb or it's out of season, try tart apples or even plums, though you'll lose some of that signature pink color and sharp tang. Chicken thighs are a solid substitute for pork and cook in about the same time, just make sure they're bone-in and skin-on for the best flavor. A splash of balsamic vinegar before roasting adds a deeper, almost molasses-like sweetness that some people love, and I've also thrown in a handful of dried apricots when I'm feeling fancy. Play with the spices too, swap the fennel for cumin or add a pinch of cardamom if you want to take it in a warmer, more exotic direction.

• If your rhubarb pieces are thicker than your thumb, cut them in half lengthwise so they cook at the same rate as everything else.
• Leftovers are incredible the next day, either reheated or eaten cold straight from the fridge over rice.
• Don't crowd the tray, spread everything out or you'll end up steaming instead of roasting and miss out on all that caramelization.

Save

This dish has a way of turning a regular Tuesday into something worth sitting down for, and that's exactly what I love about it. Once you've made it, you'll have a new favorite in your back pocket for when you want comfort, color, and a little bit of magic on one tray.

Recipe FAQs

→ Can I use a different cut of pork?

Yes, pork loin or even thick pork chops work well. Adjust cooking time as needed to ensure the meat reaches an internal temperature of 63°C (145°F).

→ What if I can't find fresh rhubarb?

Frozen rhubarb can be used, though it may release more liquid. Pat it dry before tossing with the other ingredients to prevent excess moisture.

→ 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 juices.

→ Can I prepare this ahead of time?

You can marinate the pork and prep the rhubarb mixture a few hours ahead. Store separately in the fridge, then assemble and roast when ready.

→ What sides pair well with this traybake?

Roasted potatoes, fluffy couscous, quinoa, or a crisp green salad complement the rich flavors beautifully. Crusty bread is also excellent for soaking up the juices.

→ Is this dish very spicy?

No, the spices are warm and aromatic rather than hot. The optional chili flakes add mild heat, but you can omit them for a completely mild dish.