Pork and Aromatic Rhubarb Traybake

I threw this together on a Thursday night when the rhubarb at the market looked too good to ignore, even though I had no plan for it. The vendor convinced me it wasn't just for crumbles, and I ended up pairing it with pork shoulder I'd been meaning to use. The combination sounded odd in my head, but the smell that filled my kitchen an hour later—sweet, tangy, spiced—made me forget every doubt. It's become my go-to when I want something that feels special but doesn't ask for much fuss.

The first time I served this, my friend swore I'd ordered takeout because the kitchen was too clean. She didn't believe me until I showed her the single baking tray soaking in the sink. We ate it straight from the platter with forks, tearing into the caramelized onions and debating whether the rhubarb tasted more like citrus or candy. That night it stopped being an experiment and became something I actually trusted.

Ingredients

• Boneless pork shoulder or loin: Shoulder stays juicier and more forgiving if you overcook it slightly, while loin is leaner and cooks faster—pick based on your confidence with timing.
• Rhubarb: Look for firm, bright stalks without too much browning; they break down just enough to create a jammy texture that coats everything else on the tray.
• Red onions: They soften and sweeten under high heat, adding a mellow contrast to the sharpness of the rhubarb.
• Fresh ginger: Grate it finely so it melts into the glaze instead of leaving fibrous bits behind.
• Orange zest and juice: The zest brings aromatic oil that perfumes the whole dish, while the juice adds brightness without making things too acidic.
• Honey or maple syrup: This balances the tartness of the rhubarb and helps everything caramelize beautifully in the final minutes of roasting.
• Ground coriander, fennel, cinnamon, smoked paprika: These warm spices create a subtle, layered background that makes the dish feel more complex than the effort required.
• Chili flakes: Optional, but a pinch adds a gentle heat that plays nicely with the sweetness.
• Fresh parsley or cilantro: A handful of herbs at the end cuts through the richness and makes the whole platter look alive.

Instructions

Get the oven ready:

Preheat to 200°C (400°F) and line your largest baking tray with parchment paper so nothing sticks and cleanup stays easy.

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. Arrange them on one side of the tray, leaving space for the rhubarb mixture.

Prepare the rhubarb mix:

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

First roast:

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 and starts to caramelize.

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 and cooked through and the rhubarb is jammy and sticky.

Rest and serve:

Let the pork rest for 5 minutes, then slice it and pile everything onto a platter. Scatter fresh herbs over the top and bring it to the table while it's still steaming.

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There was a Sunday afternoon when I made this and forgot to set a timer, so I wandered back into the kitchen to find the edges of the rhubarb almost burnt but intensely sweet. Instead of panicking, I scraped up those sticky bits and tossed them with the pork, and everyone fought over the caramelized pieces. Now I let it get a little dark on purpose, because that's where the flavor hides.

Serving Suggestions

This begs for something starchy to soak up the glaze—roasted potatoes with crispy edges, buttery couscous, or even plain rice work perfectly. I've also served it over a pile of arugula dressed simply with lemon and olive oil, which adds a peppery freshness that cuts the richness. If you're feeding a crowd, double the rhubarb mixture because it disappears faster than the pork.

Customizations and Swaps

If you can't find rhubarb or it's out of season, tart apples or plums work in a pinch, though they won't break down quite the same way. Chicken thighs are an excellent swap for pork—just adjust the cooking time down by about 10 minutes and check for doneness earlier. For a deeper, richer glaze, add a splash of balsamic vinegar to the rhubarb mixture before roasting.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days and actually taste better the next day once the flavors have melded. Reheat gently in a low oven or on the stovetop with a splash of water to loosen the glaze, because microwaving can make the pork rubbery. I've also shredded leftover pork and rhubarb into grain bowls or tucked them into flatbreads with yogurt and greens.

• Store the pork and rhubarb together so the meat soaks up more of that tangy glaze.
• If freezing, portion it out and use within a month for the best texture.
• Garnish with fresh herbs only after reheating, not before storing, so they stay bright and fragrant.

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This dish taught me that some of the best flavor combinations come from trusting your instincts and ignoring what sounds too strange on paper. Keep a box of rhubarb in mind next time you're planning pork, and let the oven do the rest.

Recipe FAQs

→ Can I use chicken instead of pork?

Yes, chicken thighs work wonderfully as a substitute. Adjust cooking time as needed to ensure the chicken reaches an internal temperature of 75°C (165°F).

→ 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.

→ What if my rhubarb is very tart?

Simply increase the honey or maple syrup by an extra tablespoon to balance the tartness. Taste the mixture before roasting if you're unsure.

→ Can I prepare this traybake ahead of time?

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

→ What are good side dishes to serve with this?

Roasted potatoes, fluffy couscous, quinoa, or a fresh green salad complement the rich, tangy flavors beautifully.

→ Can I add other vegetables to the tray?

Absolutely. Carrots, parsnips, or sweet potatoes pair well with the spice blend and won't interfere with the cooking times.