Pork and Aromatic Rhubarb Traybake

The first time I saw rhubarb in a savory dish, I'll admit I was skeptical. My grandmother grew rhubarb in her garden, but it was always destined for pies and crumbles, never for dinner plates. Then one rainy Sunday, a friend invited me over and served this traybake that completely changed my mind. The way the tart rhubarb softened and caramelized alongside the juicy pork made absolute sense, like they'd always belonged together.

Last autumn, I made this for dinner when my sister came over after a rough week at work. She took one look at the tray and asked about the pink stalks, hesitating. By the end of the meal, she was literally scraping the roasting pan with her spoon to get every last bit of those sticky, caramelized rhubarb juices. Now she texts me every time she sees rhubarb at the farmers market.

Ingredients

• Pork shoulder or loin: Choose a cut with some fat marbling because it keeps the meat incredibly juicy during roasting, and slices easier than you'd expect
• Fresh rhubarb: Look for firm, bright pink stalks because they develop the best sweetness and color when roasted, and avoid anything that looks wilted or dry
• Red onions: These become sweet and mellow in the oven, balancing the tart rhubarb beautifully while adding pretty color to the tray
• Orange zest and juice: The zest gives aromatic brightness while the juice helps create that sticky glaze that makes this dish so special
• Honey or maple syrup: Just enough to tame the rhubarb's natural sharpness without making the dish taste like dessert
• Ground fennel and coriander: These warm spices add subtle anise and citrus notes that pair perfectly with both pork and rhubarb
• Smoked paprika: Adds a subtle smoky depth that grounds the dish and makes it feel more substantial
• Fresh ginger: Grating it fresh releases all those aromatic oils that dried ginger just can't match

Instructions

Preheat your oven:

Set your oven to 200°C (400°F) and line a large baking tray with parchment paper to make cleanup effortless.

Season the pork:

In a large bowl, toss the pork slices with olive oil, salt, pepper, coriander, fennel, cinnamon, smoked paprika, and chili flakes until evenly coated.

Arrange the pork:

Place the seasoned pork on one side of your prepared baking tray, leaving room for the rhubarb mixture.

Prepare the rhubarb:

In another bowl, combine rhubarb, red onions, garlic, ginger, orange zest and juice, and honey, tossing until everything is well coated.

Assemble the tray:

Spread the rhubarb mixture beside the pork on the baking tray, making sure everything is in a single layer for even roasting.

First roast:

Roast for 35 minutes, turning the pork pieces and stirring the rhubarb halfway through to ensure even cooking.

Final crisping:

Increase oven temperature to 220°C (430°F) and roast for another 10 to 15 minutes until pork is golden and rhubarb is tender and caramelized.

Rest and serve:

Let the pork rest for 5 minutes before slicing, then serve everything on a platter sprinkled with fresh herbs.

Save

This recipe has become my go-to for dinner parties because it looks impressive but requires almost no active cooking time. I love standing around the kitchen with friends, glasses of wine in hand, watching the tray transform in the oven as the most incredible smells fill the whole house.

Making It Your Own

I've discovered that chicken thighs work beautifully here if you're not feeling like pork. The cooking time stays basically the same, though chicken might need just a few extra minutes to get that nice golden color. The rhubarb sauce is just as delicious on chicken, maybe even more so.

Serving Ideas

A simple green salad with a sharp vinaigrette cuts through the richness perfectly. Sometimes I'll roast some baby potatoes on a separate tray because they soak up all those flavors if tossed with a spoonful of the pan juices. Warm flatbread for scooping up the sauce isn't a bad idea either.

Timing Your Traybake

The key is cutting everything into similar sizes so they finish cooking at the same time. I cut my rhubarb into 5 cm pieces and onions into similar wedges. This way nothing turns to mush before the pork is done.

• Prep all your ingredients before you start cooking because the spice rub comes together quickly
• Use a large enough baking tray so the ingredients have room to roast rather than steam
• Let the tray rest for a few minutes before serving so those juices thicken slightly

Save

There's something deeply satisfying about a meal that comes together on one tray, leaving you more time to enjoy the company you're feeding. This is the kind of food that makes a regular Tuesday feel like a small celebration.

Questions & Answers

→ What cut of pork is best for this traybake?

For this dish, boneless pork shoulder or loin, cut into thick slices, works wonderfully. Both cuts will become tender and succulent when roasted, absorbing the delicious flavors from the rhubarb and spices.

→ Can I substitute the pork with another protein?

Absolutely! If you prefer, chicken thighs are an excellent substitute for the pork. They will cook in a similar timeframe and pair beautifully with the tangy rhubarb and aromatic spices. Adjust cooking time slightly if needed.

→ What are some recommended sides to serve with this meal?

This versatile traybake pairs wonderfully with a variety of sides. Consider serving it with fluffy roasted potatoes, light couscous, or a crisp green salad to complement the rich flavors and textures of the pork and rhubarb.

→ How can I adjust the sweetness if my rhubarb is very tart?

The amount of honey or maple syrup in the dish can be adjusted to your preference. If your rhubarb is particularly tart, you might add an extra teaspoon or two of sweetener to balance the flavors before roasting.

→ Can I prepare any parts of this dish in advance?

You can pre-chop the pork, rhubarb, and vegetables ahead of time. You could also prepare the spice mixes. However, it's best to combine and roast everything just before serving to ensure optimal freshness and texture.