Trim off both ends and chop rhubarb into 1/2 inch slices. Put into a saucepan, add sugar, scraped vanilla bean and vanilla seeds; cook over medium-low until rhubarb breaks down and thickens to a jam-like consistency, about 30 minutes. Stir in lemon juice; let cool and remove vanilla bean.

Note: save the vanilla bean to make vanilla sugar.

Heat oven to 375°. Grease a 9″ (3″-deep) springform pan with butter. Pulse graham crackers in a food processor into fine crumbs. Add melted butter, sugar, nutmeg, and salt; pulse to combine and press mixture into bottom and 1 1/2″ up the sides of pan. Bake until set, 6–8 minutes, and cool. Wrap outside of pan with aluminum foil; transfer to a roasting pan.

Reduce oven to 325°F. In the bowl of a stand mixer fitted with a paddle, beat sour cream and cream cheese on high until smooth. Scrape down sides of bowl and add sugar and butter; mix on medium until combined. With the motor running, add eggs, one at a time, mixing well after each addition. Add rum, salt, and vanilla extract; mix until combined and pour into prepared crust. Pour enough boiling water into roasting pan to come halfway up the side of springform pan; bake until filling jiggles slightly in the center when the pan is tapped on the side, 50 minutes to an hour. Remove springform pan from water bath and let cool completely; chill until set, at least 3–4 hours.

Spread Rhubarb Compote over cheesecake and garnish with strawberries; remove from refrigerator about 30 minutes before serving.