Roasted Rhubarb Parfaits with Coconut Yogurt and Cacao Nibs

Name: Roasted Rhubarb Parfaits with Coconut Yogurt and Cacao Nibs
Ingredients: 1 vanilla bean; 1 pound rhubarb (about 6 medium stalks), trimmed, halved lengthwise if thick, and sliced about ⅓-inch thick; 8 ounces (1 pint) strawberries, tops removed and diced about ⅓-inch thick; 6 tablespoons honey, plus an additional to taste; 1 pinch salt; 2 cups plain greek yogurt (I used Ellenos yogurt); 1/2 cup coconut cream (I used one 5.4 fluid oz/160 mL can from Native Forest); 1 cup unsweetened flaked coconut; 6 tablespoons cacao nibs (I like Theo cacao nibs best)