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Salvage for failed rhubarb "butter"?

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.

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  1. If it tastes fine and just needs to be reduced you could cook it over medium-low heat on the stovetop, stirring frequently, or bake in a 300F oven, stirring occasionally.

    2 Replies
    1. re: babette feasts

      Thanks Babette. It tastes fine but it's fibrous. Would additional cooking address that?

      1. re: THewat

        Hmm, probably not. Maybe run it through the food mill and see if that will get at least some of the fiber out. I don't think I've ever had really woody rhubarb.

        1. re: Tara57

          Good call. I don't bake with applesauce that much, but this should behave the same way.

        2. All I can think is to add more water and blend blend blend to see if it eventually smooths out, then you could filter or reduce it? If the food processor didn't work, you could try a blender or stick blender if you have one. Otherwise it might be a lost cause :/ ah, kitchen experiments, win some, lose some!

          2 Replies
          1. re: mariathewholefoodie

            Bingo. Maria, thanks for two reminders: a blender sometimes works when the food processor doesn't, and if you add more liquid, you can reduce later. In the end I added about two tablespoons of the simple syrup back to the mush that I had left, ran it through the blender, and didn't have to do anything more. It has very nice flavor - great on toast or swirled into yogurt. I'm feeling victorious for having made something fairly elegant out of leftover pulp.

            1. re: THewat

              Yay! I didn't see this until now, but I'm so glad I could help! And also glad that it turned out to be good eats.

          2. I would try pressing it through a fine mesh sieve or chinois - that should remove the fibers.

            2 Replies
            1. re: biondanonima

              Biondanonima, talk to me about a chinois. It seems like nothing goes through that thing - I feel like I could put this applesauce-consistancy mush in there and then work for the next two weeks on getting some tiny part of it through... Is there something I don't understand about these things?

              1. re: THewat

                No, that sounds about right :) I personally find most chinois to be WAY too fine for my patience level - a fine mesh sieve is usually good enough for me (or even a sort of medium-mesh sieve, LOL). I actually did this with rhubarb puree once, in preparation for making rhubarb curd, and it did take a bit of time and a good bit of patience to get it through even a fine mesh sieve, but the results were worth it. I made it again and was too lazy to sieve it and the texture was just not as good.

            2. There is a piece of equipment called a tami which looks like a drum but is has a mesh screen for a bottom. You can use that and a pastry scraper to push the purée through and leave the fibers behind.

              1 Reply
              1. re: chefhelen7

                I've never heard of a tami - thanks!

              2. There is a piece of equipment called a tami which looks like a drum but is has a mesh screen for a bottom. You can use that and a pastry scraper to push the purée through and leave the fibers behind..