Pic of Pork roast with rhubarb, ginger and sage sauce

Pork roast with rhubarb, ginger and sage sauce

Show ingredients

Meat mains

Pork roast with rhubarb, ginger and sage sauce

Main Serves 6 2h 10 min
The sharp-sweet taste of rhubarb makes a good change from traditional apple sauce for eating with roast pork. You can either leave it as is or whizz it up into a smooth purée. This recipe also works fine with a 500g joint – just halve all the quantities and the pork's cooking time.

Cook's notes

When peeling the ginger, use a teaspoon to strip away the skin. This is definitely the most effective tool, and you waste far less than trying to peel ginger with a knife.


  • 1kg lean boneless pork joint
  • olive oil
  • 400g rhubarb, washed, leaf and base cut off
  • 20g butter
  • 2 shallots, finely chopped
  • 2cm fresh ginger, peeled and grated
  • 10 sage leaves, chopped
  • honey to taste
  • salt and pepper


Prep time: 10 min
Cooking time: 2h
  • Step 1

    Take the joint out of the fridge at least 30 minutes before cooking to bring it to room temperature. Preheat oven to 180°C/Gas 4.
  • Step 2

    Brush the pork with olive oil, and rub in some salt and pepper.
  • Step 3

    Roast for 1 hour 45 minutes before resting for 10-15 minutes. Always test pork by inserting a skewer into the thickest part of the joint; the juices must run clear, not pink.
  • Step 4

    Make the sauce by trimming the rhubarb, stripping away any stringiness.
  • Step 5

    Cut into 2 cm lengths and stew gently in the butter in a stainless steel pan with the chopped shallot, grated ginger, torn sage and some salt and pepper until tender.
  • Step 6

    Increase the heat to evaporate some of the liquid and add a little honey to taste.
  • Step 7

    Serve warm, beside thick slices of the roasted pork.

You may also like…