Pork and Aromatic Rhubarb Traybake

My kitchen smelled like a spice market collided with a fruit stand the first time I roasted pork with rhubarb. I'd bought the rhubarb on impulse at the farmers market, drawn to its shocking pink stalks, then panicked about what to do with it beyond pie. A half-remembered magazine photo of roasted meat and fruit sent me rummaging through my spice drawer. What emerged was this unlikely but utterly delicious traybake that's become my answer to weeknight dinner boredom.

I served this to friends who claimed they didn't like rhubarb, and they scraped the tray clean. One of them kept poking at the caramelized onions and asking what I'd done to make them taste so good. The truth is, the orange juice and honey do all the work while the oven does the rest. I just stood there drinking wine and pretending I was a culinary genius.

Ingredients

• Boneless pork shoulder or loin (800 g): Shoulder stays juicier and more forgiving if you slightly overcook it, but loin works beautifully if you watch the timing closely.
• Rhubarb (300 g): Choose firm, crisp stalks and trim away any leaves, they're toxic, though most stores remove them already.
• Red onions (2): They sweeten as they roast and their color looks gorgeous against the pink rhubarb.
• Fresh ginger (thumb-sized piece): Grate it finely so it melts into the glaze rather than leaving fibrous bits.
• Orange (1): Both zest and juice add brightness that cuts through the richness of the pork.
• Honey or maple syrup (2 tbsp): This tames the rhubarb's tartness and helps everything caramelize beautifully.
• Ground coriander, fennel, cinnamon, smoked paprika (1 tsp each): These warm spices create a complex background hum that makes people ask what your secret is.
• Chili flakes (¼ tsp, optional): Just enough heat to wake up your palate without making the dish spicy.
• Fresh parsley or cilantro (3 tbsp): A green, herby finish that makes the whole platter look alive.

Instructions

Prep the oven and tray:

Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper. This step prevents sticking and makes cleanup so much easier you'll actually want to cook again tomorrow.

Season the pork:

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

Prepare the rhubarb mixture:

In another bowl, combine the rhubarb pieces, onion wedges, minced garlic, grated ginger, orange zest, orange juice, and honey, tossing until everything glistens. Spread this colorful tangle out beside the pork on the tray.

First roast:

Slide the tray into the oven and roast for 35 minutes, turning the pork and stirring the rhubarb mixture at the halfway mark. You'll notice the kitchen starting to smell incredible around minute twenty.

High-heat finish:

Crank the oven up to 220°C (430°F) and roast for another 10 to 15 minutes until the pork develops golden edges and the rhubarb turns jammy and caramelized. Watch closely during this stage because the line between caramelized and burned is thin.

Rest and serve:

Let the pork rest for 5 minutes before slicing it against the grain. Pile everything onto a platter, drizzle over any pan juices, and scatter fresh herbs on top like confetti.

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The first time I made this for a family dinner, my niece declared it looked too fancy to be real food. Then she ate three helpings and asked if I could teach her to make it. We stood in the kitchen the following week, her grating ginger while I chopped rhubarb, and I realized this recipe had become more than just dinner. It was the thing that made her believe cooking could be both easy and special.

Serving Suggestions

This traybake begs for something to soak up the sweet-tart pan juices. I usually roast baby potatoes on a separate tray at the same time, tossed in olive oil and salt, or I cook up a pot of fluffy couscous that takes all of five minutes. A crisp green salad with a sharp vinaigrette cuts through the richness and makes the meal feel complete. Sometimes I'll warm flatbreads in the oven during the final few minutes of roasting and let everyone tear off pieces to scoop up the caramelized bits.

Substitutions and Variations

Chicken thighs are my go-to swap if I'm out of pork or cooking for someone who doesn't eat it. They take about the same time and soak up the spices just as eagerly. If rhubarb isn't in season, try thick slices of tart apple or even chunks of fresh pineapple, though you'll want to reduce the honey slightly. I've also made this with bone-in pork chops, which look dramatic on the platter but need an extra few minutes in the oven. A splash of balsamic vinegar before roasting adds a deeper, almost winey complexity that some people swear by.

Storage and Reheating

Leftovers keep beautifully in an airtight container in the fridge for up to three days. The flavors deepen overnight, and the rhubarb becomes even more jammy and concentrated. Reheat gently in a low oven (around 160°C or 325°F) covered with foil so the pork doesn't dry out, or warm individual portions in the microwave with a damp paper towel over the top.

• Pack leftovers into grain bowls with quinoa or rice for easy lunches.
• Chop everything up and toss it with pasta and a splash of cream for a quick weeknight remix.
• The rhubarb mixture is delicious spooned over Greek yogurt for breakfast, though that might be just me being weird.

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This dish taught me that some of the best flavors come from unlikely pairings and that a single tray can hold an entire delicious story. I hope it becomes one of those recipes you return to on busy nights when you want something that feels both comforting and a little bit special.

Recipe FAQs

→ Can I use a different cut of pork?

Yes, you can substitute pork loin or even chicken thighs if preferred. Adjust cooking time slightly if using thinner cuts to prevent drying out.

→ What if my rhubarb is very tart?

Adjust the honey or maple syrup to taste. Start with 2 tablespoons and add more if needed to balance the tartness of the rhubarb.

→ Can this be prepared ahead of time?

You can prep the pork and rhubarb mixtures separately up to 4 hours ahead. Store covered in the refrigerator, then arrange on the tray and roast when ready.

→ What should I serve with this traybake?

This pairs beautifully with roasted potatoes, fluffy couscous, or a crisp green salad. The natural juices make a wonderful sauce for grains or potatoes.

→ 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 add other vegetables to the tray?

Absolutely! Carrots, parsnips, or sweet potatoes work well. Cut them into similar-sized pieces to ensure even cooking alongside the rhubarb and onions.