Riverford Wicked Leeks
Pork roast with rhubarb, ginger and sage sauce recipe image

Print Pork roast with rhubarb, ginger and sage sauce

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.


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


  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.
  2. Brush the pork with olive oil, and rub in some salt and pepper.
  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.
  4. Make the sauce by trimming the rhubarb, stripping away any stringiness.
  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.
  6. Increase the heat to evaporate some of the liquid and add a little honey to taste.
  7. Serve warm, beside thick slices of the roasted pork.

Cooks 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.
want to cook with fresh ingredients? try one of our award winning veg boxes