Use the tip of a knife to split the vanilla bean lengthwise and scrape out the seeds; reserve the pod for another use. Combine the sugar, butter, vanilla seeds, lemon zest, and salt in a skillet and set over medium low heat. Heat, stirring occasionally, until the sugar and butter begin to melt together then add the rhubarb. Cook the rhubarb, turning it occasionally in the pan, until it is juicy, slightly tender, about 4 to 5 minutes. Set it aside to cool slightly, about 5 minutes.
At this point, you have some options: If you'd like to create a pattern like I did, place the 9-inch rib of rhubarb in the very center and then place a slightly shorter one next to it. And then repeat, trimming the rhubarb as needed, until you reach the edge of the pan.
Next, place the rhubarb, trimming as needed, in a perpendicular to the first bit of rhubarb (consult the photos for more assistance). Pour the remaining syrup that's in the pan over the rhubarb. Alternatively, you can just place the rhubarb in the pan and arrange in one flat layer.