Preheat your oven to 350°F (175°C). Rinse and slice rhubarb into 1/2-inch thick pieces. Spread evenly on an oiled baking sheet and roast for approximately 20 minutes until soft. Mix with honey or maple syrup to sweeten.

Take two slices of whole grain bread. Spread the roasted rhubarb mixture on one slice and fig jam on the other. Layer with slices of brie cheese and add arugula.

In a skillet over medium heat, melt butter or add olive oil. Place the assembled sandwich in the pan and cook for 2-3 minutes per side until golden brown and warmed through.

Remove from the pan, let cool for a minute, then slice in half. Serve with mixed greens or a light soup.