I don't agree to dump it if it's bad, unless it is contaminated and nasty. You can learn a lot by trying to save it, even if the rescue fails. But I wouldn't sink a lot of money into it by brewing a new batch to blend it with, unless you are confident it will work out well.
You don't say where your gravity started and finished, so I'll assume it didn't finish fermenting.
I would get some Montrachet or Premier Cuvee or some other high attenuating wine strain. I know what you're thinking, wine yeast? Yes, the flavor is pretty much developed at this point, so adding a wine strain to dry it out a few points should not impact the flavor. Pull off a quart or so and add the wine yeast and see what happens. If it ferments and you like it, add it to the rest of the batch. Dry wine yeasts are cheap, you should be able to get them for less than $1, so you can even try it with 2 or more packs. If the sweetness level comes down to something more palatable but the body is still to thin, then you can add some maltodextrin to increase it.
If it did fully attenuate and it's still too sweet, you can try playing with amylase, then cooling it and adding maltodextrin. I've had luck doing that. Or you can try serving it on ice and/or mixing in something else, that will cut the sweetness but make it less like beer. Or you can see what other people think, I have friends who loved beers I've made that are only ok. Or you can find a friend who has a way of concentrating it . . . 9-10% is a lot to go to waste.