Pork Aromatic Rhubarb Traybake

The first time I saw rhubarb paired with pork, I'll admit I was skeptical. Something about the sharp, tangy stalks felt wrong alongside meat. But then I remembered how apples and pork dance together beautifully, and decided to trust the chemistry. That evening, my kitchen filled with these incredible warm spices mingling with citrus, and when those caramelized rhubarb pieces hit my tongue, everything made perfect sense.

Last spring, I made this for friends who swore they hated rhubarb. They watched me arrange those pink stalks around the pork with genuine concern. Forty minutes later, those same friends were fighting over the last sticky, caramelized pieces of rhubarb on the platter. Something about that sweet-savory tension just hooks people.

Ingredients

• 800 g boneless pork shoulder or loin: Shoulder has more marbling and stays juicier, but loin works beautifully if you prefer something leaner
• 1 tbsp olive oil: Helps those spices cling and encourages lovely browning on the meat
• 1 tsp sea salt and ½ tsp black pepper: Your foundation layer that makes every other flavor sing
• 300 g rhubarb: Choose stalks that are bright pink-red and firm, avoiding anything that looks wilted or tired
• 2 red onions: They become sweet and silky as they roast, acting as a bridge between the tart rhubarb and savory pork
• 2 garlic cloves, minced: Fresh is best here since roasting mellows its sharpness beautifully
• 1 thumb-sized piece fresh ginger: Grate it finely so it disperses evenly rather than leaving spicy pockets
• 1 orange, zest and juice: The zest brings aromatic brightness while the juice creates a lovely glaze
• 2 tbsp honey or maple syrup: This tames the rhubarb's natural tartness and helps those beautiful caramelized bits form
• 1 tsp ground coriander and 1 tsp ground fennel: These warm, slightly citrusy spices echo the orange and rhubarb perfectly
• ½ tsp ground cinnamon and ½ tsp smoked paprika: Cinnamon adds warmth while smoked paprika brings this subtle depth that keeps things interesting
• ¼ tsp chili flakes: Just a whisper of heat that makes you sit up and pay attention
• 3 tbsp fresh parsley or cilantro: Scatter this over right before serving for a hit of freshness that cuts through the richness

Instructions

Get your oven ready and working space prepped:

Heat your oven to 200°C (400°F) and line a large baking tray with parchment paper. This cleanup step feels tedious now but you'll thank yourself later.

Season the pork with intention:

Toss the pork slices in a bowl with olive oil, salt, pepper, and all those beautiful spices until every piece is coated. Arrange them on one side of your prepared tray, leaving room for the rhubarb mixture.

Build the rhubarb aromatic mixture:

In a separate bowl, combine the rhubarb, red onion wedges, garlic, ginger, orange zest and juice, and honey. Use your hands to toss everything together gently, then spread it beside the pork on the tray.

Let the oven work its magic:

Roast for 35 minutes, then open up and give both the pork and rhubarb a good stir. Flip the pork slices over so both sides get some attention.

Crank up the heat for the finish:

Increase temperature to 220°C (430°F) and roast another 10 to 15 minutes. You want the pork golden and cooked through, with the rhubarb tender and those gorgeous caramelized edges developing.

Give it a moment to rest:

Let the pork rest for 5 minutes before slicing. This small pause makes all the difference in keeping those juices where they belong. Arrange everything on a platter and shower with fresh herbs.

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My mother-in-law still talks about the night I served this, how the rhubarb tasted like something she'd never quite experienced but immediately wanted again. There's something about that unexpected combination that makes people lean in and ask questions.

Choosing Your Rhubarb

I've learned through some misses that thinner stalks work better here than thick woody ones. They break down more evenly and that tartness distributes better throughout the dish. If you're harvesting from a garden, grab the younger stalks and leave the thick ones for crumbles.

The Spice Balance

One afternoon I accidentally doubled the cinnamon and the whole dish tasted like dessert. That warm spice is gorgeous but it wants to stay in the supporting cast, not steal the show. Measure carefully and trust the combination as written.

Making It Your Own

Once you've made this a few times, you'll start understanding the rhythm of tart and sweet. I've added thyme branches when serving lamb lovers, swapped white wine for orange juice when the citrus felt too prominent. The foundation is solid enough to support your experiments.

• Try adding potato wedges to the tray for the last 25 minutes if you want a complete meal
• A splash of balsamic vinegar over the rhubarb before roasting adds incredible depth
• Chicken thighs work beautifully if you don't eat pork, just reduce the initial roast time by 10 minutes

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There's something deeply satisfying about a dish that challenges assumptions and then rewards you so completely. This traybake has become my go-to for proving that flavor rules can be beautifully broken.

Recipe FAQs

→ What cut of pork works best for this dish?

Boneless pork shoulder or loin, cut into thick slices, is ideal. These cuts remain tender and succulent during oven roasting. You could also use thick-cut pork chops.

→ Can I prepare parts of this meal ahead of time?

Yes, you can prepare the seasoned pork slices and the rhubarb-onion mixture separately a few hours in advance. Store them in the refrigerator, then combine on the tray and roast just before serving.

→ What can I serve alongside the traybake?

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

→ My rhubarb is very tart; how can I adjust the sweetness?

If your rhubarb is particularly tart, you can increase the amount of honey or maple syrup by an additional tablespoon or two in the rhubarb mixture to balance the flavors.

→ Is it possible to make this dish spicier?

Yes, you can increase the amount of chili flakes used with the pork, or add a pinch more to the rhubarb mixture for an extra kick. Adjust according to your heat preference.

→ What if I don't have fresh ginger?

While fresh ginger provides the best aroma, you can substitute with ground ginger. Use about ½ teaspoon of ground ginger for every thumb-sized piece of fresh ginger.