For the syrup:
2 to 3 medium lemons, washed and dried
1 vanilla bean
1/2 cup (100 grams) granulated sugar
1/4 cup water
For the fruit salad:
1 cup very thinly sliced rhubarb (from 1 large stalk)
2 cups (280 grams) cherries, pitted and halved
2 medium peaches (225 grams), pitted and cut into 1/4-inch-thick slices
1 pound (450 grams) strawberries, hulled and sliced
1 generous cup (170 grams) raspberries
Toasted coconut flakes
Black sesame seeds
Make the syrup: Use a vegetable peeler to peel the zest from 1 of the lemons. Juice the lemons until you have 1/4 cup of juice; set aside.
Split the vanilla bean lengthwise with a sharp knife. Use the tip of the knife to scrape the vanilla bean seeds from the pod. Add the seeds, pod, lemon zest, sugar, and water to a small saucepan.
Cook over medium heat, stirring occasionally, until the sugar dissolves. Remove the pan from the heat and stir in the reserved lemon juice. Let cool to room temperature, then remove the lemon zest and vanilla bean pod.
Store the syrup in the fridge in an airtight container until ready to use.
Make the fruit salad: Place the rhubarb in a large bowl, add 3 tablespoons of the lemon-vanilla bean syrup, and stir to combine. Let sit at room temperature for 15 minutes.
Add the cherries, peaches, and strawberries and toss gently to combine, adding more syrup if desired. Transfer to a serving dish and sprinkle the raspberries over the top. Serve immediately with additional syrup and whipped cream or additional toppings on the side, if desired.