Strawberry Rambutan Bars
These strawberry rambutan bars are bright and tropical, sandwiching jammy fruit between a buttery crust and golden crumble topping.
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Looking for more strawberry desserts? Check out Strawberry Pistachio Mini Pavlovas, Strawberry Rhubarb Crisp with Almonds and Coconut, and Strawberry Mango Swiss Roll.
Ingredients and Substitutions
• Rambutan: Native to Southeast Asia, this tropical fruit is sweet and slightly floral, similar to lychee but with a creamier texture.
You may use fresh or canned rambutan. Just be sure to squeeze out as much excess moisture as possible.
To pit fresh rambutan, slice through the spiky shell all the way around (try not to cut the flesh). Peel the shell from the fruit. Slice around the pit (similar to cutting cheeks of a mango).
Feel free to substitute lychee or longan.
How Should I Store Strawberry Rambutan Bars?
Leftovers can be stored and refrigerated in an airtight container for up to 5 days.
To freeze, place on a parchment-lined sheet pan and freeze until solid. Transfer to an airtight container (or wrap each portion individually) and freeze up to 3 months.
To defrost, let them thaw out at room temperature.
Ingredients
Method
- Preheat the oven to 375°F (190°C). Grease an 8-inch (20 cm) square cake pan with cooking spray and line with parchment paper so there is overhang on two sides.
- In a food processor, add the flour, butter, egg yolk, sugar, baking powder, and salt. Pulse a few times, then run the machine until it looks sandy and combined.
- Transfer one-third of the mixture (about 1 cup / 140g) to a small bowl. Squish together with your fingers to create larger dough crumbles. Set aside in the refrigerator.
- Scatter the remaining mixture evenly into the prepared pan and press firmly into the bottom.
- Bake until golden all over, about 30 minutes. Transfer the pan to a wire rack. Leave the oven on.
- Move the oven rack to the lowest position and place a sheet pan on top. Let heat for 15 minutes while the crust cools.
- In a large bowl, stir together the rambutans, strawberries, sugar, cornstarch, lemon zest, lemon juice, and salt. (If you prep this mixture while the crust cools, don’t add the sugar until right before you’re ready to add the filling to the crust so the fruit doesn’t macerate).
- Spread the strawberry-rambutan mixture over the crust. Sprinkle with the reserved chilled crust mixture.
- Bake on the hot sheet pan until some of the top crumbles are golden, about 35 minutes. Transfer the pan to a wire rack and let cool completely.
- Using the parchment overhang as handles, lift the cooled square onto a cutting board. Cut into 16 square bars. Enjoy at room temperature or refrigerate and serve chilled.
