Preheat your oven to 350°F (175°C). Rinse the rhubarb stalks under cold water, then slice them into ½ inch thick pieces. Arrange the rhubarb on a baking sheet lined with parchment paper. Roast for about 20 minutes, until soft and slightly caramelized. Once done, transfer the rhubarb to a bowl and mix in honey or maple syrup to balance the tartness.

While the rhubarb cools a bit, take two slices of whole grain bread as the base of your Roasted Rhubarb Brie Sandwich. Spread the warm rhubarb mixture generously on one slice. On the other slice, spread a layer of fig jam. Top the jam with slices of creamy brie cheese and a handful of peppery arugula.

Heat a non-stick skillet over medium heat and add butter or olive oil, letting it sizzle slightly. Carefully place the sandwich in the pan, cooking for 2-3 minutes until the bread turns a golden brown and the brie begins to melt.

Once the first side is golden, carefully flip the sandwich to the other side using your spatula. Cook for another 2-3 minutes until the second side is also golden brown and the brie is fully melted.

Remove the Roasted Rhubarb Brie Sandwich from the pan and let it cool for a minute on a cutting board. Slice it diagonally for a lovely presentation, revealing the delicious layers within. Enjoy warm or at room temperature, alongside a light salad or soup.