My rhubarb crisp hub is still not opened to readers. I signed out and tried to get it to come up, but no. Says it's too commercial??? I'm not selling anything ... second time this has happened to me. What up?
I can see your hub, but only photos and no text. That is strange. Hmmmm.....
I see an (Amazon?) capsule at the top on the left and photos on the right, but no text. Go into EDIT and see where your text capsule REALLY is. Or ISN'T. Gremlins may've eaten it last time you hit "re-order".
Maybe the problem is that there's only a few photos - no text.
I not only had words. I did the whole recipe:
Rhubarb has been used for generations as a spring elixir. The large leafy greens are toxic, but the tart red stalks have great laxative benefits, which explains some abuse as a slimming agent. It derived in Asia and was used for thousands of years for medical purposes. Americans were introduced to it in the early 1800's. Many old home stead farms have the plants adjacent their cultivated gardens. It is a vegetable that mixes well with fruit. Some even call it a pie plant, because it can be mixed with sweet fruit to off set the tart taste and bakes well into apple and strawberry pies.
The stalk is cut as close to the ground as possible. I like to take out the largest leaves in the center, allowing the younger smaller stalks light to mature. Numerous cuttings can be done in this manner through out the season extending the harvest capabilities. The large leaves make great mulch around the plant preventing unwanted plants from invading. This makes the plant very low maintenance.
RHUBARB CRISP (Crumbel)
1 cup flour
1/2 cup uncooked oatmeal
1 cup light brown sugar
1/2 cup melted margerine
4 cups 1/2 inch cut rhubarb
1cup granulated sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 cup water
1. Preheat oven 375 F
2. Combine topping ingredients in medium bowl
3. Mix filling in 8x8x2 baking dish
4. Crumble topping over filling mix
5. Bake 35 minutes
If you like tickling your taste buds with sweet and tart, you'll love this. It can be served warm with a scoop of ice cream. Don't worry about the calories. The diuretic effects will not allow retaining of fat or fluid. Great after big meals and holiday seasons. I got through this year with no weight gain. Keep some frozen for winter. These pictures are of a double batch made for the Beverly Walker family, from whom I received the recipe.
"WONDER WHY IT"S NOT PUBLISHED"? WHAT"S COMMERCIAL ABOUT THIS? WHY AM I BEING FLAGGED AND BY WHOM?
Why are you posting in all caps and why haven't you emailed the Hubpages staff? It's much faster than creating a forum post to gripe about something.
All caps was to distinguish from Hub content. And thank you I shall contact hub team, since this is not the first time I've had this problem.
Have emailed Hub team ... Let's see how long it takes to get a response! Will keep you posted. Also reported it on Report a Problem Forum.
Problem resolved. Thanks for the support! Both text and pictures posted to view.
G@D, you should delete the recipe from this forum thread. It would be a shame if Google indexed this instead of the actual hub.
Same for crashcromwell. Just snip it from the quote you did.
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