Pin This The smell of ginger and orange hitting a hot tray is what sold me on this dish before I even tasted it. I was cleaning out my fridge one spring afternoon and found a bundle of rhubarb I'd forgotten about, sitting next to some pork I needed to use. I threw them together with whatever spices felt right, and the kitchen filled with this sweet, spicy, almost floral aroma that made my neighbor knock on the door asking what I was cooking. That traybake became dinner for four that night, and I've been making it ever since.
I made this for a small dinner party once, and my friend who claimed she hated rhubarb asked for the recipe before dessert was even served. She said the tartness reminded her of cranberry sauce but with more personality. I watched her scrape every bit of caramelized rhubarb off the platter, and I knew I had a keeper. It is funny how a vegetable most people only associate with pie can surprise everyone when it is savory and roasted.
Ingredients
- Boneless pork shoulder or loin (800 g): Shoulder stays juicier and more forgiving if you overcook it slightly, but loin works beautifully if you prefer leaner meat and watch the timing closely.
- Rhubarb (300 g): Use the reddest stalks you can find for the prettiest color, and trim off any leaves completely since they are toxic.
- Red onions (2): They sweeten as they roast and their color bleeds into the rhubarb, creating this gorgeous ruby glaze.
- Fresh ginger (thumb-sized piece): Grate it finely so it melts into the mix rather than sitting in sharp little bits that surprise your tongue.
- Orange (1): Both the zest and juice are essential, the zest gives floral brightness and the juice helps the rhubarb break down into a sauce.
- Honey or maple syrup (2 tbsp): This balances the rhubarb tartness without making things cloying, adjust up or down depending on how sour your rhubarb tastes raw.
- Ground coriander, fennel, cinnamon, smoked paprika: This spice blend is what makes the dish feel warm and a little exotic, like something you would order at a cozy bistro.
- Olive oil, sea salt, black pepper: The foundation that lets everything else shine without fighting for attention.
- Fresh parsley or cilantro: A handful of green at the end makes the whole platter look alive and adds a fresh crack of flavor against all that roasted sweetness.
Instructions
- Get the oven ready:
- Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper so nothing sticks and cleanup stays easy. Make sure the tray is big enough that everything can spread out without crowding.
- Season the pork:
- Toss the pork slices in a bowl with olive oil, salt, pepper, coriander, fennel, cinnamon, smoked paprika, and chili flakes if you like a little heat. Arrange the seasoned pork on one side of your prepared tray, leaving room for the rhubarb mixture.
- Prepare the rhubarb mix:
- In another bowl, combine the rhubarb pieces, red onion wedges, minced garlic, grated ginger, orange zest and juice, and honey, tossing everything until it is well coated and glistening. Spread this mixture out on the tray beside the pork, making sure the rhubarb has space to caramelize.
- First roast:
- Slide the tray into the oven and roast for 35 minutes, turning the pork and stirring the rhubarb mixture halfway through so everything cooks evenly. You will start to smell the spices and citrus mingling, and the rhubarb will begin to soften.
- 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 tender and caramelized at the edges. The higher heat creates those beautiful browned bits that make the dish irresistible.
- Rest and serve:
- Let the pork rest for 5 minutes before slicing so the juices redistribute, then arrange everything on a platter and sprinkle generously with fresh herbs. Serve it family-style and let everyone dig in.
Pin This One evening I served this with a pile of buttery couscous, and my partner said it tasted like spring and autumn had a conversation on a plate. The sweetness, the warmth, the brightness, it all made sense together in a way I had not planned but felt completely right. That is when I realized this dish does not need a special occasion, it creates one just by being itself.
Choosing Your Pork Cut
Pork shoulder is fattier and more forgiving, which means even if you are distracted and leave it in a few extra minutes, it stays juicy and tender. Loin is leaner and looks a bit more elegant when sliced, but you have to watch the clock more carefully or it can turn dry. I have used both, and honestly, shoulder wins for weeknights when I am also helping with homework or answering emails, while loin is my choice when I want neat, pretty slices for a plated dinner.
What to Serve Alongside
Roasted potatoes are the obvious partner here, their crispy edges soak up the rhubarb juices like little sponges. Couscous is faster and fluffier, and it works beautifully if you stir in some lemon zest and olive oil. I have also served this over a big green salad with peppery arugula, and the contrast between the warm, caramelized pork and the cool, crisp greens was exactly what a late spring dinner needed.
Making It Your Own
You can swap the pork for bone-in chicken thighs, which will take about the same amount of time and love the same spice treatment. If you want a little more acidity, add a splash of balsamic vinegar to the rhubarb mixture before it goes in the oven, it deepens the color and adds a subtle tang that plays well with the honey. Some nights I throw in a handful of dried apricots or figs for extra sweetness, especially if the rhubarb I found is particularly sour.
- Try adding a pinch of star anise to the spice mix for a hint of licorice warmth.
- If you do not have fresh ginger, ground ginger works in a pinch, just use half the amount.
- Leftovers reheat surprisingly well and make an excellent grain bowl lunch the next day with quinoa or farro.
Pin This This traybake has become my go-to when I want something that feels special but does not ask much of me. The rhubarb does all the work, turning into this glossy, tangy glaze that makes even a Tuesday night feel a little more intentional.
Recipe FAQs
- → Can I use a different cut of pork?
Yes, pork loin works well for a leaner option, or you can substitute with bone-in pork chops. Chicken thighs are also an excellent alternative if you prefer poultry.
- → What if my rhubarb is very tart?
Adjust the honey to taste, adding an extra tablespoon if needed. The sweetness balances the natural tartness of rhubarb and creates a delicious glaze during roasting.
- → What sides pair well with this dish?
Roasted potatoes, fluffy couscous, or quinoa work beautifully. A crisp green salad with a light vinaigrette also complements the rich, caramelized flavors perfectly.
- → Can I prepare this ahead of time?
You can prep the ingredients and marinades in advance, storing them separately in the refrigerator. Assemble and roast when ready to serve for best results.
- → 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. Add them with the rhubarb mixture, cutting them into similar-sized pieces for even cooking.