We had an extra 12 cups of rhubarb, so I made simple syrup out of it. The recipe I used noted that the solids made a nice insta-jam, and were good on toast. They were, in fact, quite nice, but I thought perhaps I could make them into a "butter" by running them through my food processor. What I got is unappealingly fibrous, but now probably broken down too much to use a food mill, which I guess I should have used in the first place. It's the consistency of thick applesauce. Any thoughts on a use or salvage? Thanks.