Pork and Aromatic Rhubarb Traybake

The first time rhubarb appeared on my dinner plate instead of in a pie, I honestly thought someone had made a mistake. Then I took a bite of this traybake, and the way the tart fruit melted into something almost jammy and sweet against the savory pork completely changed my understanding of what rhubarb could be. Now I keep a mental calendar of when rhubarb season starts just so I can make this dish again.

I made this for a friend who swore she hated rhubarb in any form. She took her first skeptical bite, went silent for a full minute, then asked if there was any left in the pan. The smell alone, with cinnamon and fennel wafting through the kitchen, has become the kind of comfort scent that makes people drift into the kitchen asking whats for dinner.

Ingredients

• 800 g boneless pork shoulder or loin: Shoulder has more fat and stays juicier, but loin works beautifully if you prefer something leaner. Cut into thick slices so they do not dry out.
• 1 tbsp olive oil: Helps those spices cling to every surface of the meat.
• 1 tsp sea salt and ½ tsp black pepper: The simple foundation that lets everything else shine.
• 300 g rhubarb: Look for bright pink stalks, but even the green ones will turn gorgeous and rosy in the oven.
• 2 red onions: Cut into wedges so they caramelize at the edges and become almost sweet.
• 2 garlic cloves, minced: Fresh garlic burns at high heat, but nestled in the rhubarb mixture it mellow beautifully.
• 1 thumb-sized piece fresh ginger, grated: Fresh ginger adds a warmth that ground ginger can never quite match.
• 1 orange, zest and juice: The zest brings aromatic brightness while the juice helps create that sauce-like consistency.
• 2 tbsp honey or maple syrup: Just enough to tame rhubarb is natural tartness without making it dessert-like.
• 1 tsp ground coriander and 1 tsp ground fennel: This aromatic pair is what makes the dish feel sophisticated and special.
• ½ tsp ground cinnamon and ½ tsp smoked paprika: Cinnamon adds warmth while smoked paprika brings a subtle depth.
• ¼ tsp chili flakes: Optional, but that tiny kick balances the sweetness perfectly.
• 3 tbsp fresh parsley or cilantro: A fresh green finish that makes the whole dish feel vibrant.

Instructions

Preheat and prep:

Heat your oven to 200°C and line a large baking tray with parchment paper. This saves you from scrubbing later.

Season the pork:

Toss the pork slices with olive oil, salt, pepper, coriander, fennel, cinnamon, smoked paprika, and chili flakes until evenly coated. Arrange on one side of the tray.

Prepare the rhubarb mixture:

Combine rhubarb, red onions, garlic, ginger, orange zest and juice, and honey in a bowl. Toss well until everything is glistening.

Arrange on the tray:

Spread the rhubarb mixture beside the pork, giving everything enough space to roast properly instead of steam.

First roast:

Roast for 35 minutes, turning the pork and stirring the rhubarb halfway through. The kitchen should smell amazing by now.

Finish with high heat:

Increase temperature to 220°C and roast 10 to 15 minutes more until pork is golden and rhubarb is caramelized and tender.

Rest and serve:

Let the pork rest for 5 minutes, then slice everything onto a platter. Sprinkle with fresh herbs and serve warm.

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This recipe has become my go to when I want to serve something that looks impressive but does not require me to stand over the stove while guests are here. There is something wonderful about putting a tray on the table that looks this vibrant and inviting.

Choosing the Right Cut

Pork shoulder will give you the most succulent results because the fat renders during cooking, basting the meat from within. Loin is perfectly fine and cooks a bit faster, but watch it closely in that final high heat stage so it does not dry out.

Making Ahead

You can toss the pork with its spices and prepare the rhubarb mixture up to a day ahead. Keep them in separate containers in the refrigerator, then just arrange and roast when you are ready. The flavors actually develop beautifully during that extra time.

Serving Suggestions

This dish needs something to soak up those incredible pan juices. Roasted potatoes are classic, but couscous works beautifully too and comes together faster. A crisp green salad with a sharp vinaigrette cuts through the richness nicely.

• Crusty bread for mopping up the sauce is never a bad idea
• A dollop of Greek yogurt on the side adds a cool contrast
• Leftovers reheat beautifully for lunch the next day

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This traybake is what happens when you let simple ingredients do what they do best together. Hope it becomes a spring favorite in your kitchen too.

Recipe FAQs

→ Can I use a different cut of pork for this dish?

Yes, boneless pork loin or shoulder works well. You could also substitute with chicken thighs if preferred, adjusting the cooking time slightly.

→ What can I serve alongside this traybake?

This versatile dish pairs wonderfully with a variety of sides. Consider roasted potatoes, fluffy couscous, or a crisp green salad to complement the rich flavours.

→ How do I prevent the rhubarb from becoming too mushy?

Cutting the rhubarb into 5 cm (2-inch) pieces helps it hold its shape better during roasting. Additionally, ensure you don't overcook it; it should be tender but still slightly firm.

→ Can this dish be made less sweet or more tart?

Absolutely. You can adjust the amount of honey or maple syrup based on your preference and the tartness of the rhubarb. A splash of balsamic vinegar before roasting can also add extra depth and a touch of acidity.

→ Are there any dietary considerations for this meal?

This dish is naturally gluten-free. For allergen information, it contains no major allergens based on the primary ingredients. If substituting honey with maple syrup, ensure the product is pure and check labels for hidden allergens.