Preheat oven to 350 degrees F.

Combine the rhubarb, strawberries, sugar, and vanilla seeds in an ovenproof baking dish and toss to evenly distribute the sugar and vanilla.

Place pan in oven and roast for 20 to 25 minutes, until the fruit looks juicy but before the rhubarb begins to dissolve.

Remove pan from oven and let compote cool. Serve warm or cold.

The compote will keep in a jar in the fridge for up to two weeks. For longer term storage, it can either be frozen or canned.