Save The smell of roasted rhubarb mixing with warm spices hit me before I even opened the oven door. I'd grabbed a bundle of rhubarb at the market on impulse, no plan in mind, just drawn to those bright pink stalks. Later that evening, staring at pork shoulder and wondering what to do with both, I decided to throw caution out and let the oven do the work. The result was better than anything I could have planned. Sometimes the best meals come from trusting your instincts and a hot oven.
I made this for friends who claimed they didn't like rhubarb, and they scraped the tray clean. The caramelized edges of the rhubarb, sticky with honey and orange, completely won them over. One of them even asked if I'd used some fancy ingredient she'd never heard of. Nope, just rhubarb doing what it does best when you give it heat and a little sweetness. That night taught me never to assume what people will or won't eat.
Ingredients
- Boneless pork shoulder or loin (800 g): Shoulder has more fat and stays juicier, but loin works beautifully if you prefer leaner meat and don't mind keeping a closer eye on timing.
- Rhubarb (300 g): Choose firm, bright stalks and trim off any leaves completely, as they're toxic, though the vibrant tartness of the stalks is what makes this dish sing.
- Red onions (2): They soften and sweeten as they roast, adding a subtle depth that balances the rhubarb's sharpness without overpowering it.
- Fresh ginger (thumb-sized piece): Grating it releases oils that perfume the entire tray, and I've learned that fresh ginger is worth it here over powdered every single time.
- Orange (1): Both zest and juice bring brightness and help the honey coat everything evenly, creating those glossy, caramelized bits we're after.
- Honey or maple syrup (2 tbsp): This tempers the rhubarb's tartness just enough, and I adjust up or down depending on how sour my rhubarb tastes raw.
- Ground coriander, fennel, cinnamon, smoked paprika, chili flakes: This spice blend is where the magic happens, warming and aromatic without leaning too heavily in any one direction.
- Fresh parsley or cilantro: A handful of fresh herbs at the end cuts through the richness and makes the whole platter feel alive.
Instructions
- Get the oven ready:
- Preheat to 200°C (400°F) and line your largest baking tray with parchment paper. This prevents sticking and makes cleanup almost laughably easy.
- Season the pork:
- Toss pork slices in olive oil, salt, pepper, and all the spices until every piece is coated in that fragrant mix. Arrange them on one side of the tray, giving each slice a little breathing room.
- Prepare the rhubarb mixture:
- In a separate bowl, toss rhubarb, onion wedges, garlic, ginger, orange zest, orange juice, and honey until everything glistens. Spread this mixture beside the pork on the tray.
- Roast and turn:
- Slide the tray into the oven and roast for 35 minutes, flipping the pork and stirring the rhubarb halfway through so everything caramelizes evenly. The kitchen will smell incredible.
- 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 the rhubarb edges are sticky and dark. Watch closely during this stage.
- Rest and serve:
- Let the pork rest for 5 minutes before slicing, then pile everything onto a platter and scatter fresh herbs over the top. Serve it while it's still warm and gorgeous.
Save There was one evening when I served this with a simple couscous, and the way the rhubarb juices soaked into the grains made it feel like a completely different dish. My partner kept going back for more, not saying much, just eating. Later, washing dishes together, he said it tasted like something you'd get at a restaurant. I realized then that this traybake had quietly become one of our favorites, the kind of meal that makes an ordinary Tuesday feel special.
Choosing Your Pork
Pork shoulder has enough marbling to stay moist even if you slightly overcook it, which gives you a margin of error that's comforting on busy nights. Loin is leaner and cooks a bit faster, so if you go that route, check for doneness a few minutes earlier. I've made this with both cuts, and honestly, they each have their charm depending on whether you want richness or a lighter feel. Thick slices are key either way, as thin ones dry out too quickly under high heat.
Working with Rhubarb
Rhubarb can be intimidating if you've only seen it in pies, but roasting it transforms the stalks into something savory and complex. The tartness mellows with heat, and when combined with honey and orange, it becomes almost jammy in the best way. I've learned to cut the pieces uniformly so they cook at the same rate, and I never add the rhubarb without tasting it first to gauge sweetness needs. If you can only find very thick stalks, slice them lengthwise before cutting into pieces. Fresh rhubarb works best, but thawed frozen rhubarb can work in a pinch if you drain excess water first.
Serving and Pairing Ideas
This traybake plays well with so many sides, and I rotate through them depending on what I have on hand. Roasted potatoes soak up the pan juices beautifully, while fluffy couscous or quinoa add a light, grainy contrast. A crisp green salad with a sharp vinaigrette cuts through the richness and makes the whole plate feel balanced. I've also served it with crusty bread for mopping up every last bit of sauce, which is never a bad idea.
- For extra brightness, squeeze a bit of fresh lemon over the platter just before serving.
- Leftovers reheat surprisingly well and make an excellent next-day lunch over rice or greens.
- If you want to make it ahead, prep the pork and rhubarb mixtures separately and store them in the fridge, then just assemble and roast when ready.
Save This is one of those recipes I return to when I want something that feels both nourishing and a little unexpected. The combination never gets old, and every time I make it, someone at the table discovers they love rhubarb after all.
Saffron Brook Recipe Q&As
- → Can I use a different cut of pork?
Yes, you can substitute pork loin or even chicken thighs. Adjust cooking time if using thinner cuts to prevent drying out.
- → What if my rhubarb is very tart?
Simply increase the honey or maple syrup by an extra tablespoon to balance the tartness and achieve your preferred sweetness level.
- → Can I prepare this ahead of time?
You can prep all ingredients and marinate the pork up to 4 hours in advance. Store covered in the refrigerator, then bring to room temperature before roasting.
- → What should I serve with this traybake?
Roasted potatoes, fluffy couscous, or a crisp green salad pair wonderfully. The dish is also delicious with crusty bread to soak up the caramelized juices.
- → How do I know when the pork is fully cooked?
Use a meat thermometer to check the internal temperature reaches 63°C (145°F). The meat should be slightly pink in the center and rest for 5 minutes before slicing.
- → Can I add other vegetables to the tray?
Absolutely! Carrots, parsnips, or fennel bulb work beautifully. Just ensure they're cut to similar sizes so everything cooks evenly.