Pork and Aromatic Rhubarb Traybake

My neighbor brought me a bundle of rhubarb from her garden one April afternoon, and I stood in the kitchen wondering what to do with all those ruby stalks. I'd only ever baked them into crumbles, but that evening I was roasting pork and something told me to toss them in together. The result was so unexpectedly good that I've been making this traybake ever since, tweaking the spices until they sang just right. The tartness of the rhubarb cuts through the richness of the pork in a way that feels both bright and comforting.

I made this for a small dinner party once, and my friend who claimed she hated rhubarb went back for seconds. She said the ginger and orange made it taste nothing like the sour stuff she remembered from childhood. That night, I realized this dish has a quiet magic: it changes minds and fills the kitchen with a smell that makes everyone wander in asking whats for dinner.

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 prefer leaner meat.
• Olive oil (1 tbsp): Just enough to help the spices cling to the pork and create those crispy edges we all fight over.
• Sea salt (1 tsp) and black pepper (½ tsp): Simple seasoning that lets the spices and rhubarb shine without competing.
• Rhubarb (300 g): Choose firm, bright stalks and trim away any leaves, they're toxic and the stalks are the stars here.
• Red onions (2): They turn sweet and jammy in the oven, adding another layer of caramelized goodness.
• Garlic (2 cloves, minced): Freshly minced is best, it mellows beautifully and weaves through every bite.
• Fresh ginger (thumb-sized piece, grated): This is what makes the whole dish feel warm and alive, don't skip it.
• Orange (1, zest and juice): Brightens the rhubarb and adds a subtle citrus note that ties everything together.
• Honey or maple syrup (2 tbsp): Balances the tartness of the rhubarb, adjust based on how sour your stalks are.
• Ground coriander (1 tsp): Adds a gentle floral note that pairs perfectly with pork and fruit.
• Ground fennel (1 tsp): A hint of licorice that feels exotic without being overwhelming.
• Ground cinnamon (½ tsp): Just a whisper of warmth that deepens the whole spice blend.
• Smoked paprika (½ tsp): Gives a subtle smokiness that makes the pork taste like it came off a grill.
• Chili flakes (¼ tsp, optional): A tiny kick that wakes up your palate, but totally optional if you like things mild.
• Fresh parsley or cilantro (3 tbsp, chopped): A fresh, green finish that makes the whole platter look and taste vibrant.

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Preheat and prep your tray:

Set your oven to 200°C (400°F) and line a large baking tray with parchment paper. This makes cleanup so much easier and prevents sticking.

Season the pork:

In a bowl, toss the pork slices with olive oil, salt, pepper, coriander, fennel, cinnamon, smoked paprika, and chili flakes until every piece is coated. Arrange them on one side of the prepared tray, leaving room for the rhubarb.

Prepare the rhubarb mixture:

In another bowl, combine the rhubarb, red onion wedges, garlic, ginger, orange zest and juice, and honey. Toss everything together until the rhubarb glistens, then spread it 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 halfway through. The kitchen will start to smell incredible around the 20-minute mark.

High heat finish:

Crank the oven up to 220°C (430°F) and roast for another 10 to 15 minutes until the pork is golden and the rhubarb is tender and caramelized at the edges. Watch it closely, you want caramelization, not burning.

Rest and serve:

Let the pork rest for 5 minutes, then slice it against the grain. Arrange everything on a platter and scatter fresh herbs over the top.

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One Sunday, I served this with roasted potatoes and a simple green salad, and my dad, who usually needs gravy on everything, didn't ask for a single condiment. He just kept eating quietly, then looked up and said, This is really something. That's when I knew this traybake had earned its place in my regular rotation.

What to Serve Alongside

I love pairing this with fluffy couscous that soaks up all the tangy juices, or roasted baby potatoes tossed in olive oil and sea salt. A crisp green salad with a lemony vinaigrette cuts through the richness beautifully. Sometimes I'll add a dollop of Greek yogurt on the side for extra creaminess, though it's hardly necessary.

Swaps and Variations

If you can't find rhubarb or it's out of season, try tart apples or even plums, they won't taste the same but they'll still be delicious. Chicken thighs are a great substitute for pork, just adjust the cooking time slightly since they cook a bit faster. I've also swapped the honey for maple syrup when I'm out, and it adds a deeper, earthier sweetness that works surprisingly well.

Storage and Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to three days. I actually love this cold the next day, sliced thin and tucked into a wrap with some greens and a smear of mustard. Reheat gently in a low oven to keep the pork from drying out, or just embrace the cold version like I do.

• Store the pork and rhubarb together so the flavors keep mingling overnight.
• If reheating, add a splash of water or stock to the tray and cover with foil to trap moisture.
• Freeze individual portions for up to a month, though the rhubarb texture softens a bit after thawing.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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This traybake has become my answer to those nights when I want something special without the fuss. I hope it fills your kitchen with the same warmth and happy hunger it brings to mine.

Common Questions

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

Yes, pork loin works beautifully and cooks slightly faster than shoulder. You can also substitute chicken thighs for similar results, adjusting cooking time as needed to ensure they reach safe internal temperature.

→ What if my rhubarb is very tart?

Simply increase the honey or maple syrup by an extra tablespoon to balance the tartness. You can also add a splash of balsamic vinegar before roasting for additional depth and sweetness.

→ Can I prepare this traybake ahead of time?

You can prep all ingredients and marinate the pork up to 4 hours in advance. Keep everything refrigerated separately, then assemble on the tray just before roasting for best results.

→ What should I serve alongside this dish?

This traybake pairs excellently with roasted potatoes, fluffy couscous, quinoa, or a crisp green salad. The pan juices make a wonderful sauce to drizzle over your chosen side.

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

The pork should reach an internal temperature of 63°C (145°F) and rest for 5 minutes. It should be golden on the outside, with juices running clear when sliced.

→ Can I freeze leftovers from this traybake?

Yes, cooled leftovers freeze well for up to 3 months in an airtight container. Thaw overnight in the refrigerator and reheat gently in the oven at 180°C until warmed through.