Combine the strawberries, rhubarb, sugar, and orange juice in a medium, heavy-bottomed saucepan. Stir in the vanilla seeds and split bean. Bring to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, until the fruit has broken down and the sauce is thickened, about 10 to 15 minutes. Remove from the heat and let cool. Remove and discard the vanilla bean. Store the compote in an airtight container in the refrigerator for up to 2 weeks.